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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 169.6
  • Total Fat: 4.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 88.7 mg
  • Total Carbs: 24.4 g
  • Dietary Fiber: 7.8 g
  • Protein: 10.4 g

View full nutritional breakdown of Curried Lentil Soup calories by ingredient
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Curried Lentil Soup

Submitted by: SCHAUJODY


Number of Servings: 4

Ingredients

    1 tablespoon olive oil
    1 large onion, chopped
    1 large carrot, peeled and chopped
    2 teaspoons curry powder
    1 can (14.5 ounces) diced tomatoes, drained
    1 cup dried lentils, picked over
    4 1/2 cups low-sodium chicken broth
    1 cup water
    1/2 teaspoon black pepper
    1/4 teaspoon salt
    1 bunch (about 3/4 pound) fresh kale, rinsed, tough stems removed, leaves coarsely chopped (about 8 cups)
    1/4 cup 2% Greek yogurt

Directions

1. Heat olive oil in a large pot over medium-high heat. Cook onion and carrot, stirring occasionally, 5 minutes. Stir in curry powder and cook 1 minute more.

2. Add tomatoes, lentils, broth, water and 1/4 teaspoon pepper to pot. Bring to a boil, then partially cover. Reduce heat to medium-low and simmer for 45 minutes or until lentils are tender.

3. In batches, puree soup in a blender until smooth; return to pot and gently reheat. Stir in remaining 1/4 teaspoon pepper, salt and kale. Cook 5 minutes or until kale is wilted and tender. Dollop each serving with 1 tablespoon yogurt.


Serving Size: 4 equal servings

Number of Servings: 4

Recipe submitted by SparkPeople user SCHAUJODY.






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