Curry Lentil Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 C dry Lentils1/2 C Carrots, diced small1/3 C Onions, diced small1/3 C Celery, diced small1 Bay Leaf1 tsp Curry powderBetter Than Bouillon Chicken Base, 3 tsp
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.
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.
Nutritional Info 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
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