Curried Beef & Lentil Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 306.4
  • Total Fat: 10.2 g
  • Cholesterol: 68.4 mg
  • Sodium: 1,030.0 mg
  • Total Carbs: 17.0 g
  • Dietary Fiber: 4.5 g
  • Protein: 35.5 g

View full nutritional breakdown of Curried Beef & Lentil Soup calories by ingredient
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Introduction

-Adapted from Laura’s Lean Beef -Adapted from Laura’s Lean Beef
Number of Servings: 6

Ingredients

    Curried Beef & Lentil Soup

    1 pound lean top round beef, cut in 1-inch cubes
    1 tsp all-purpose flour
    1 large clove garlic, minced
    1 Tbsp fresh ginger, chopped
    1 1/2 cups carrots, chopped
    1 1/2 cups onions, chopped
    2 tsp curry powder
    1 cup brown lentils, rinsed
    6 cups chicken broth, or vegetable broth (fat-free, low sodium)
    1/2 tsp kosher salt
    1/4 tsp freshly ground pepper
    1 cup plain non-fat Greek yogurt


Directions

In a large bowl or plastic bag combine beef and flour to coat meat. Sauté beef over medium heat in a large soup pot, 8 to 10 minutes or until beef is browned. (Don’t stir, let meat brown on each side before flipping or mixing.) Add garlic, ginger, onion, carrots and sauté 2 minutes or until tender. Add curry powder and cook until fragrant, about 30 seconds, stirring well. Stir in lentils, broth, salt and pepper. Scrap the bottom of the pot to get up any attached flavor bits. Bring the soup to a boil over high heat. Cover, reduce heat and simmer 30 to 35 minutes or until lentils are tender. Garnish with a 2 Tbsp's of plain non-fat Greek yogurt.


Makes: 6 servings
-Adapted from Laura’s Lean Beef

Serving Size: 6

TAGS:  Beef/Pork |

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