Madras Curried Lentil Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tsp olive oil1 large onion, chopped (about 1.5 cups)2 large carrots, chopped (about 1.5 cups)3/4 cup red lentils2 tsp Madras curry powder or Garam masala5 1/2 cups low sodium vegetable or chicken brothyou can top it with strained plain yogurt and cilantro
Heat a large saucepan over medium-high heat. Add oil and onion. Cook 5 minutes stiring occasionally. Stir in carrots, lentils and curry powder, cook 1 minute.
Stir in broth and cover, bring to a boil over high heat. Reduce and simmer uncovered for 18 minutes or until vegetables and lentils are done. Ladle into soup bowls and top with strained yogurt (you can add minced garlic and Tabasco to it a day ahead) cilantro if desired.
You can make this vegan by using vegetable broth and soy yogurt.
Note: Madras curry powder if a hotter curry powder.
Makes 6 - 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user MOXIE6.
Stir in broth and cover, bring to a boil over high heat. Reduce and simmer uncovered for 18 minutes or until vegetables and lentils are done. Ladle into soup bowls and top with strained yogurt (you can add minced garlic and Tabasco to it a day ahead) cilantro if desired.
You can make this vegan by using vegetable broth and soy yogurt.
Note: Madras curry powder if a hotter curry powder.
Makes 6 - 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user MOXIE6.
Nutritional Info Amount Per Serving
- Calories: 81.6
- Total Fat: 1.8 g
- Cholesterol: 0.0 mg
- Sodium: 555.8 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 3.8 g
- Protein: 4.0 g
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