Curried Chick Pea Soup

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 174.4
  • Total Fat: 4.1 g
  • Cholesterol: 4.0 mg
  • Sodium: 1,069.9 mg
  • Total Carbs: 28.5 g
  • Dietary Fiber: 8.9 g
  • Protein: 7.4 g

View full nutritional breakdown of Curried Chick Pea Soup calories by ingredient
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Introduction

Modified from recipe in Toronto Star Feb 5, 2011 Modified from recipe in Toronto Star Feb 5, 2011
Number of Servings: 5

Ingredients

    1 tbsp (15 mL) canola oil
    1 yellow onion, chopped
    2 large cloves garlic, minced
    1 tsp (5 mL) curry powder
    4 cups (1L) vegetable stock
    14-oz (398-mL) can diced tomatoes
    1 cup (250 mL) water
    1-1/4 cups (310 mL) dried red lentils, rinsed
    1 stalk celery, finely diced
    1 large carrot, peeled, finely diced


Directions

Heat oil over med heat.
Add onions and garlic (chopped) and cook 6 minutes to soften. Add curry and cook 30 seconds. Add the rest, bring to boil. Reduce and simmer uncovered for 40 minutes.

Makes 2.5 L - 5 servings at 500 ml each (2 cups)

Number of Servings: 5

Recipe submitted by SparkPeople user RAEYOUNG.

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