Nutrition balance score
Great
Glycemic Index
45
Low
Glycemic Load
35
High
Nutrition per serving
Calories455.4 kcal (23%)
Total Fat9.3 g (13%)
Carbs77.4 g (30%)
Sugars9.1 g (10%)
Protein19.7 g (39%)
Sodium1544.1 mg (77%)
Fiber13.3 g (48%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Wash and dry fresh produce.
Step 2
Peel and small dice the onion. Peel and mince the garlic.
Step 3
Preheat a medium saucepan over medium heat.
Step 4
Once the pan is hot, add oil and swirl to coat the bottom.
Step 5
Add onion and garlic to the pan. Cook, stirring occasionally, until softened, about 3 minutes.
Step 6
Meanwhile, rinse the lentils in a colander or strainer.
Step 7
Add ginger, curry, coriander and cumin to the pan. Cook, stirring frequently, until fragrant, about 1 minute.
Step 8
Add the lentils, broth, water, salt and pepper to the pan. Bring the mixture to a boil.
Step 9
Meanwhile, peel and dice the sweet potatoes. Add to the pan.
Step 10
Trim and discard the leaves and stems of the cauliflower. Cut into bite-sized pieces and add to the pan.
Step 11
Stir to combine the soup, then cover and reduce heat to simmer. Cook, stirring occasionally, until the lentils and vegetables are tender, about 15 minutes.
Step 12
Cut pita into wedges.
Step 13
Uncover the soup and stir in the spinach. Cook until the spinach is wilted, about 2 minutes.
Notes
3 liked
0 disliked
Easy
Makes leftovers
One-dish
Delicious
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