Curried Lentil Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tablespoons olive oil1 medium onion, chopped1 medium carrot, finely chopped2 large garlic cloves, chopped, divided2 tablespoons curry powder1 cup lentils4 1/4 cups water, divided1 15- to 16-ounce can chickpeas, drained, rinsed1 tablespoon fresh lemon juice
Six servings
Heat 1 TBSP oil in pan over medium heat, add chopped onions and carrots, cook until onions are translucent. Add half of garlic and cook about two minutes, until veg starts to brown. Add curry powder and stir for a minute. Add lentils and 4 C water. Add salt and pepper to taste and bring mix to a boil over high heat. When it boils, reduce to simmer for 30 min.
Meanwhile, add 1/2 C water, lemon juice, 1 TBSP oil and chickpeas to a blender or food processor. Puree.
When mixture has simmered for 30 min, add chickpea puree, heat through. Season with additional salt, pepper and curry powder, if desired. Thin out with water, 1/4 C at a time, if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user ALDIMEO.
Heat 1 TBSP oil in pan over medium heat, add chopped onions and carrots, cook until onions are translucent. Add half of garlic and cook about two minutes, until veg starts to brown. Add curry powder and stir for a minute. Add lentils and 4 C water. Add salt and pepper to taste and bring mix to a boil over high heat. When it boils, reduce to simmer for 30 min.
Meanwhile, add 1/2 C water, lemon juice, 1 TBSP oil and chickpeas to a blender or food processor. Puree.
When mixture has simmered for 30 min, add chickpea puree, heat through. Season with additional salt, pepper and curry powder, if desired. Thin out with water, 1/4 C at a time, if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user ALDIMEO.
Nutritional Info Amount Per Serving
- Calories: 181.1
- Total Fat: 5.8 g
- Cholesterol: 0.0 mg
- Sodium: 216.3 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 7.0 g
- Protein: 7.1 g
Member Reviews