Lentil Curry Soup
- Number of Servings: 9
Ingredients
1 medium onion, chopped3 cloves garlic, minced1 tbsp olive oil1 6oz can tomato paste6 cups vegetable broth (celery, carrots, onion, parsley, fresh basil)1 large carrot, chopped1 jalapeno pepper, chopped2 cups dry red lentils1 tsp curry powder1 tsp cumin seed or cumin powder1 tsp paprika1 tsp black pepper
Make the broth. We made it in a crockpot, with 3 carrots, 1 onion, celery, fresh parsley and fresh oregano with 8 cups of water (none of these are listed above). Cooking time was approximately 1.5 hours on high. Strain the broth to remove the vegetables. Yield was 8 cups of broth.
Return 6 cups of broth to the crockpot, and add the carrots, tomato paste, and lentils.
Saute onions, garlic, and jalapeno in the olive oil, then add to the broth. Add curry power, cumin, paprika, and black pepper. Adjust spices to taste.
Cook on high for approximately 1.5 hours, stirring occasionally, until the carrots and lentils are soft. Use a hand blender to puree approximately half the soup; leave the soup chunky.
Yields 9 cups of soup. Serve with fresh basil, salt and/or pepper to taste.
(We didn't clean out the crockpot right away; we used the remaining 2 cups of broth, pureed the vegetables, and added another onion and beans and spices to make a vegetarian chilli)
Number of Servings: 9
Recipe submitted by SparkPeople user ELYMWX.
Return 6 cups of broth to the crockpot, and add the carrots, tomato paste, and lentils.
Saute onions, garlic, and jalapeno in the olive oil, then add to the broth. Add curry power, cumin, paprika, and black pepper. Adjust spices to taste.
Cook on high for approximately 1.5 hours, stirring occasionally, until the carrots and lentils are soft. Use a hand blender to puree approximately half the soup; leave the soup chunky.
Yields 9 cups of soup. Serve with fresh basil, salt and/or pepper to taste.
(We didn't clean out the crockpot right away; we used the remaining 2 cups of broth, pureed the vegetables, and added another onion and beans and spices to make a vegetarian chilli)
Number of Servings: 9
Recipe submitted by SparkPeople user ELYMWX.
Nutritional Info Amount Per Serving
- Calories: 128.8
- Total Fat: 2.5 g
- Cholesterol: 0.0 mg
- Sodium: 211.1 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 8.4 g
- Protein: 7.8 g
Member Reviews