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.

*This recipe is naturally plant based vegan.

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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)

1. Heat large saucepan over medium heat. Add 1 tablespoon broth, garlic, leeks, and carrots.
2. cook until tender. Do not brown the leeks.
3. Add the lentils, red wine, broth and curry. (Start with 1 teaspoon curry and add to taste.)
4. Bring to a boil over medium high heat.
5. 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 216,  Fat 0.7g,  Cholesterol 0mg,  Sodium 165mg
Carbohydrates 36.9g,  Fiber 16.0g,  Sugars 3.6g,  Protein 13.2g