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.

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1/2 tablespoon olive oil
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 chicken broth
1 to 1-1/2 teaspoon ground curry (depending on individual taste)

1. Heat large saucepan over medium heat. Add olive oil, when oil is warm saute garlic, leeks, and carrots. Do not brown the leeks.
2. Add the lentils, red wine, chicken broth and curry. (Start with 1 teaspoon curry and add to taste.)
3. Bring to a boil over medium high heat.
4. 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