Curry Lentil Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 cup dry lentils6 cups water6 tsp chicken flavor (I use wylers sodium free chicken flavor. You can also use 6 cups chicken broth instead of the water + chicken flavor or substitute vegetable bullion for a vegetarian soup)1 tsp onion soup mix1/8 tsp ginger1 bay leaf1 tsp minced garlic1 tbsp curry powder1 pinch paprika3 tbsp tomato sauce (I use no salt added)2 cups chopped carrots2 cups chopped celery1/4 cup chopped spinach1 onion chopped
Combine all ingredients in pot and bring to boil.
Reduce heat to medium heat.
Cook covered until all ingredients appear well cooked, approx 1 hour-check and stir regularly
Put half (3 cups) in blender- blend. Mix blender contents back into the other half of soup.
Serve and enjoy!
Number of Servings: 5
Recipe submitted by SparkPeople user ARTEMISR.
Reduce heat to medium heat.
Cook covered until all ingredients appear well cooked, approx 1 hour-check and stir regularly
Put half (3 cups) in blender- blend. Mix blender contents back into the other half of soup.
Serve and enjoy!
Number of Servings: 5
Recipe submitted by SparkPeople user ARTEMISR.
Nutritional Info Amount Per Serving
- Calories: 108.9
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 209.8 mg
- Total Carbs: 21.9 g
- Dietary Fiber: 6.8 g
- Protein: 5.4 g
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