This easy indian dal is ready in under an hour, and makes a satisfying vegetarian lunch or dinner. Serve with rice or naan. This soup also keeps well and can be frozen for up to three months.
2 Medium cloves garlic, finely chopped and made into a paste
2 teaspoon Bengali five spice mix
1 Bay leaf
1 teaspoon Turmeric
1 teaspoon Kosher salt plus more to taste
1 Lime juiced
8 sprig Cilantro, de stemmed and chopped
Nutrition value
59
calories per serving
3 g Fat2 g Protein6 g Carbs4 g FiberOther
Current Totals
3 g Fat
2 g Protein
6 g Carbs
4 g Fiber
MacroNutrients
Carbs
6 g
Protein
2 g
Fiber
4 g
Fats
Fat
3 g
Vitamins & Minerals
Calcium
35 mg
Iron
2 mg
Vitamin A
1139 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
36 mcg
Vitamin B12
0 mcg
Vitamin C
44 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
38 mg
Manganese
1 mg
Phosphorus
33 mg
Selenium
1 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
