SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 128.1
  • Total Fat: 0.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 713.7 mg
  • Total Carbs: 31.8 g
  • Dietary Fiber: 13.4 g
  • Protein: 12.3 g

View full nutritional breakdown of Curry Lentil Soup calories by ingredient
Report Inappropriate Recipe

Curry Lentil Soup

Submitted by: VAMANOS

Introduction

This is the best memory I have of a low-fat version of lentil vegetable soup recipe that I got in a low-fat recipe book years ago . I have added chicken stock for flavor. Adjust the curry to your own taste. It can also be made vegan by using vegetable stock instead of chicken. This is the best memory I have of a low-fat version of lentil vegetable soup recipe that I got in a low-fat recipe book years ago . I have added chicken stock for flavor. Adjust the curry to your own taste. It can also be made vegan by using vegetable stock instead of chicken.
Number of Servings: 3

Ingredients

    1 C dry Lentils
    1/2 C Carrots, diced small
    1/3 C Onions, diced small
    1/3 C Celery, diced small
    1 Bay Leaf
    1 tsp Curry powder
    Better Than Bouillon Chicken Base, 3 tsp

Directions

Wash and sort lentils, place in 2 quart pot with 4-6 cups of water.
While water is coming to a boil, dice vegetables, then add to pot.
Add bay leaf and curry powder to pot.
When water has cooked down some, stir in chicken stock.

Simmer until vegetables and lentils reach your desired level of tenderness and liquid has cooked down to your preferred level. I like my soup thick, almost like porridge, so it takes at least 30-45 minutes. Lentils and vegetables will be tender enough to eat by 15-20 minutes, however.

Nutritional information is for 2 servings because I like it thick. You can easily make it 4 servings for a soup course by not cooking the liquid down so much.






Great Stories from around the Web


Rate This Recipe