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Curried Lentil Soup

One of the things that makes this soup taste so good is the spice mixture. You can substitute Madras Curry spices but someday try it making the mixture from scratch and taste the difference. (12-10oz servings)

  • 1 cup chopped yellow onions
  • 4/5 cup chopped celery
  • ½ tsp. salt
  • 1 Tbsp. hot water
  • 1 Tbsp. house made curry spices*
  • 1½ lb. dry red lentils
  • 3 quarts vegetable stock

Wilt the onions and celery with salt and water in a covered, heavy-bottomed pot. Stir occasionally and keep the heat low. Remove the lid after the juices are rendered and cook off excess liquid. Add spices and rinsed lentils. Stir well to coat the lentils. Heat should be low to keep the spices from burning. Add the hot stock and bring to a boil. Turn to a simmer and cook partially covered, stirring occasionally until beans are thoroughly cooked and falling apart. Good served with nonfat yogurt garnish and cilantro.

Per Serving: Calories: 207 Protein: 14gm Fat: 1gm Carbohydrates: 36gm Sodium: 625mg

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