Curried Basmati and Beluga Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tbsp coconut oil1 large, sweet onion, diced6 stalks celery, diced3 large carrots, sliced into coins2 cloves garlic, minced1 tbsp curry powder1 tsp garam masala1 tsp fenugreek seeds1 tsp turmeric10 cups low-sodium vegetable stock1 cup black (Beluga) lentils1 cup brown Basmati rice1 tsp fresh-grated ginger1/2 tbsp tamari
Melt the coconut oil in a large pot over medium heat.
Add the onion and cook until soft, about 8 minutes.
Add the celery and carrots and cook 5 minutes.
Stir in the garlic and spices and cook until fragrant, about 1 minute longer.
Pour in the stock and stir in the lentils and rice.
Cover and cook for 1 hour, until vegetables, lentils and rice are tender.
Remove from the heat and stir in ginger and tamari. Serve immediately or portion and freeze.
Serving Size: Makes 8 hearty servings
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Add the onion and cook until soft, about 8 minutes.
Add the celery and carrots and cook 5 minutes.
Stir in the garlic and spices and cook until fragrant, about 1 minute longer.
Pour in the stock and stir in the lentils and rice.
Cover and cook for 1 hour, until vegetables, lentils and rice are tender.
Remove from the heat and stir in ginger and tamari. Serve immediately or portion and freeze.
Serving Size: Makes 8 hearty servings
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 227.2
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 300.2 mg
- Total Carbs: 42.2 g
- Dietary Fiber: 8.7 g
- Protein: 9.6 g
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