Sambhar
by Tanvi Parikh
Macros
- Total calories
- 188
- Protein
- 11 g
- Carbs
- 26 g
- Fat
- 3 g
- Fiber
- 8 g
- Sugar
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 628 mg
- Potassium
- 417 mg
- Vitamin A
- 1020 IU
- Vitamin C
- 21 mg
- Calcium
- 51 mg
- Iron
- 4 mg
- Vitamin D
- 0 IU
- Vitamin B12
- 0 µg
- Magnesium
- 5 mg
- Zinc
- 0 mg
Serves 1
Ingredients
- ½ tsp Coconut Oil
- 1½ tbsp Red Onion (finely diced)
- 1 Garlic (cloves, minced)
- ¼ tsp Turmeric
- ¾ tsp Sambar Masala
- ¼ tsp Sea Salt
- ¼ cup Cilantro (finely diced)
- ¾ cup Diced Tomatoes
- 2⅔ tbsp Dry Red Lentils (3 tbsp)
Steps
Heat coconut oil in a large stock pot over medium heat. Add the onions and saute for about 4 minutes or until translucent. Add in the minced garlic. Saute for another minute.
Add in the turmeric, sambar masala and sea salt. Stir for a minute or until spices are well mixed. Add in the cilantro, water and diced tomatoes. Bring to a boil then reduce heat to a simmer.
Add in the dry lentils, cover and cook for 15 to 20 minutes. Turn off the heat. Ladle into bowls and enjoy!
Tips
- Leftovers: Refrigerate in an airtight container for up to four days. Freeze for up to two months.
- Additional Toppings: Top soup with chopped cilantro, sliced almonds and/or a dollop of coconut yogurt.