Curried Chick Pea Soup
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
Introduction
Modified from recipe in Toronto Star Feb 5, 2011 Modified from recipe in Toronto Star Feb 5, 2011Number 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.
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.