Curried Chick Pea Soup
- Number of Servings: 5
Ingredients
1 tbsp (15 mL) canola oil1 yellow onion, chopped2 large cloves garlic, minced1 tsp (5 mL) curry powder4 cups (1L) vegetable stock14-oz (398-mL) can diced tomatoes1 cup (250 mL) water1-1/4 cups (310 mL) dried red lentils, rinsed1 stalk celery, finely diced1 large carrot, peeled, finely diced
Heat oil over med heat.
Add onions and garlic (chopped) and cook 6 minutes to soften. Add curry and cook 30 seconds. Add the rest, bring to boil. Reduce and simmer uncovered for 40 minutes.
Makes 2.5 L - 5 servings at 500 ml each (2 cups)
Number of Servings: 5
Recipe submitted by SparkPeople user RAEYOUNG.
Add onions and garlic (chopped) and cook 6 minutes to soften. Add curry and cook 30 seconds. Add the rest, bring to boil. Reduce and simmer uncovered for 40 minutes.
Makes 2.5 L - 5 servings at 500 ml each (2 cups)
Number of Servings: 5
Recipe submitted by SparkPeople user RAEYOUNG.
Nutritional Info Amount Per Serving
- Calories: 174.4
- Total Fat: 4.1 g
- Cholesterol: 4.0 mg
- Sodium: 1,069.9 mg
- Total Carbs: 28.5 g
- Dietary Fiber: 8.9 g
- Protein: 7.4 g
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