Curry Lentil Soup
4 bowl (8 cups)

Curry Lentil Soup
A wonderful blend of flavors, this Lentil Soup is delicious. Using a food processor to chop the vegetables makes the preparation a breeze.
4 cloves minced garlic
1 cup minced leeks (white and light green parts only) 1 cup minced carrots 1 cup lentils |
1/4 cup red wine
4 cup low-sodium vegetable broth 1 to 1-1/2 teaspoon ground curry (depending on individual taste) |
- Heat large saucepan over medium heat. Add 1 tablespoon broth, garlic, leeks, and carrots.
- cook until tender. Do not brown the leeks.
- Add the lentils, red wine, broth and curry. (Start with 1 teaspoon curry and add to taste.)
- Bring to a boil over medium high heat.
- Cover, reduce heat to low, simmer for 1 to 1-1/2 hours making sure the lentils are cooked through.
Based on 4 servings: Calories 237, Fat 2.4g, Cholesterol 0mg, Sodium 93mg
Carbohydrates 36.2g, Fiber 16.0g, Sugars 3.3g, Protein 14.9g
Carbohydrates 36.2g, Fiber 16.0g, Sugars 3.3g, Protein 14.9g