Patti’s Curry Lentil Vegetable Soup
- Number of Servings: 8
Ingredients
2 small sweet potatoes 1 medium yellow onion, chopped½ cup lentils3 tbsp canola oil3 tbsp red curry powder1 ½ tsp salt2 tsp black pepper½ tsp garlic salt1 tbsp dried parsley flakes1 32 ounce pkg of vegetable broth3 large carrots (try Trader Joe’s multi-color carrots!), cut into chunks1 small zucchini, quartered and cut into chunks1 cup frozen peas2/3 cup frozen roasted corn (Trader Joe’s…best corn ever!)½ cup sugar snap peas
Microwave sweet potatoes for approx 5 minutes or until they are semi-soft. Set aside and let cool, then peel and cut into chunks.
Put oil, curry powder and chopped onion in a saucepan. Simmer 20-30 minutes or until onions are really soft.
Add 1 ½ cups of water, lentils, ½ tsp salt and 1 tsp of black pepper. Simmer for 15-20 minutes or until lentils are semi-soft and most of the water has been absorbed.
Add vegetable broth, garlic salt, 1 tsp salt, 1 tsp black pepper, parsley and carrots. Simmer until carrots are soft.
Add zucchini, snap peas and sweet potato. Cook until zucchini is soft, then add the roasted corn and peas.
Number of Servings: 8
Recipe submitted by SparkPeople user CDKING80.
Put oil, curry powder and chopped onion in a saucepan. Simmer 20-30 minutes or until onions are really soft.
Add 1 ½ cups of water, lentils, ½ tsp salt and 1 tsp of black pepper. Simmer for 15-20 minutes or until lentils are semi-soft and most of the water has been absorbed.
Add vegetable broth, garlic salt, 1 tsp salt, 1 tsp black pepper, parsley and carrots. Simmer until carrots are soft.
Add zucchini, snap peas and sweet potato. Cook until zucchini is soft, then add the roasted corn and peas.
Number of Servings: 8
Recipe submitted by SparkPeople user CDKING80.
Nutritional Info Amount Per Serving
- Calories: 186.5
- Total Fat: 6.1 g
- Cholesterol: 0.0 mg
- Sodium: 957.0 mg
- Total Carbs: 30.3 g
- Dietary Fiber: 6.3 g
- Protein: 4.6 g
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