Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Capsicum | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- tomato juice (you can use the tinned variety)
- tomatoes-blanched & chopped
- finely chopped capsicum
- onion and garlic
- salt & pepper
- red chilli sauce
- bread croutons
- chopped parsley for garnish
- =
Directions
Simmer lentils in stock with turmeric for 30 minutes. Add potato into the pan and simmer for 20 minutes. Puree the soup and season well. Sprinkle the diced chicken with salt and pepper. Heat oil in a pan and add ginger paste, garlic paste, and coriander and chilli powder. Add chicken and stir-fry for two minutes before adding the pureed soup. Sharpen with lemon juice and garnish with coriander.