Curried Lentil Soup with Greens
- Number of Servings: 6
Ingredients
2 Tbs olive oil1 medium onion, chopped1 1/2 to 2 Tbs curry powder (I like lots, you can use less if you want)2 garlic cloves, minced1 c lentils, rinsed and picked over1 (14 1/2 oz) can of diced tomatoes1 c chopped greens (Swiss chard or kale)6 c water1/2 tsp salt (optional)3/4 c plain yogurt or sour cream (optional)
1) In a small soup or stock pot, heat the olive oil over medium heat. Add the onion and curry and cook stirring often, until the onion starts to brown, 7 to 10 minutes.
2) Add the garlic, lentils and 6 cups of water. Bring to a boil, reduce the heat to medium, and cook over medium heat until the lentils are tender, 40 to 45 minutes.
3) Stir in the tomatoes, chopped greens and salt. Cook until the greens are wilted but still bright green, 2 to 3 minutes. Serve topped with a dollop of yogurt or sour cream.
NOTE: This soup is even better the next day, once the curry has rounded out. It is also excellent cold in the summer.
Number of Servings: 6
Recipe submitted by SparkPeople user VIOLARULZ.
2) Add the garlic, lentils and 6 cups of water. Bring to a boil, reduce the heat to medium, and cook over medium heat until the lentils are tender, 40 to 45 minutes.
3) Stir in the tomatoes, chopped greens and salt. Cook until the greens are wilted but still bright green, 2 to 3 minutes. Serve topped with a dollop of yogurt or sour cream.
NOTE: This soup is even better the next day, once the curry has rounded out. It is also excellent cold in the summer.
Number of Servings: 6
Recipe submitted by SparkPeople user VIOLARULZ.
Nutritional Info Amount Per Serving
- Calories: 146.2
- Total Fat: 8.8 g
- Cholesterol: 12.7 mg
- Sodium: 502.8 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 4.6 g
- Protein: 5.2 g
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