Curry Lentil Soup

Curry Lentil Soup
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 120.5
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 80.8 mg
  • Total Carbs: 24.0 g
  • Dietary Fiber: 8.1 g
  • Protein: 7.0 g

View full nutritional breakdown of Curry Lentil Soup calories by ingredient


Introduction

This is a nutritarian soup recipe using all plant based (mostly unprocessed) foods. Its packed with vitamins and nutrients. Its the tastiest fiber in a savory soup! This is a nutritarian soup recipe using all plant based (mostly unprocessed) foods. Its packed with vitamins and nutrients. Its the tastiest fiber in a savory soup!
Number of Servings: 12

Ingredients

    2 cups of dried red lentils
    1/2 of a large purple onion
    4 cups of fresh butternut squash cubed
    2 cups of fresh spinach
    2 Tbsp Thai Dry Seasoning
    2 Tbsp of chopped cilantro
    1 Tbsp of curry powder
    1 Tbsp Salt free salt
    2 Tbsp of chopped fresh ginger root
    6 cloves of garlic minced
    1 Tbsp of ground Cinnamon
    1Tbsp of dried rosemary ground
    8 packages of sweetner
    (optional: red pepper powder for a kick)

Directions

Soak the lentils for 10-15 minutes in luke warm water and rinse afterward. Chop the onion, squash,and spinach. Mince the garlic, cilantro and ginger. combine all ingredients into a very large pot with 6-8 cups of water. Boil for 30 min or until squash and lentils are very tender. (optional: put the stew into a blender and blend until creamy)

Serving Size: 12-1 cup servings.

Number of Servings: 12

Recipe submitted by SparkPeople user CRIGGERL.