Curry Lentil Soup
4 bowl (8 cups)

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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)
  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 237,  Fat 2.4g,  Cholesterol 0mg,  Sodium 93mg
Carbohydrates 36.2g,  Fiber 16.0g,  Sugars 3.3g,  Protein 14.9g