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.
*This recipe is naturally plant based vegan.
Ingredients:
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)
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)
Directions:
- 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 216, Fat 0.7g, Cholesterol 0mg, Sodium 165mg
Carbohydrates 36.9g, Fiber 16.0g, Sugars 3.6g, Protein 13.2g
Carbohydrates 36.9g, Fiber 16.0g, Sugars 3.6g, Protein 13.2g
