Curried Basmati and Beluga Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 227.2
  • Total Fat: 2.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 300.2 mg
  • Total Carbs: 42.2 g
  • Dietary Fiber: 8.7 g
  • Protein: 9.6 g

View full nutritional breakdown of Curried Basmati and Beluga Soup calories by ingredient


Introduction

A mosaic of Indian spice perfumes this rich broth, filled with vegetables, brown Basmati rice and black Beluga lentils. Finishing the pot with fresh ginger and tamari keeps the flavours bright and punchy, perfect for a Winter warm-up. A mosaic of Indian spice perfumes this rich broth, filled with vegetables, brown Basmati rice and black Beluga lentils. Finishing the pot with fresh ginger and tamari keeps the flavours bright and punchy, perfect for a Winter warm-up.
Number of Servings: 8

Ingredients

    1 tbsp coconut oil
    1 large, sweet onion, diced
    6 stalks celery, diced
    3 large carrots, sliced into coins
    2 cloves garlic, minced
    1 tbsp curry powder
    1 tsp garam masala
    1 tsp fenugreek seeds
    1 tsp turmeric
    10 cups low-sodium vegetable stock
    1 cup black (Beluga) lentils
    1 cup brown Basmati rice
    1 tsp fresh-grated ginger
    1/2 tbsp tamari

Directions

Melt the coconut oil in a large pot over medium heat.
Add the onion and cook until soft, about 8 minutes.
Add the celery and carrots and cook 5 minutes.
Stir in the garlic and spices and cook until fragrant, about 1 minute longer.
Pour in the stock and stir in the lentils and rice.
Cover and cook for 1 hour, until vegetables, lentils and rice are tender.
Remove from the heat and stir in ginger and tamari. Serve immediately or portion and freeze.

Serving Size: Makes 8 hearty servings

Number of Servings: 8

Recipe submitted by SparkPeople user JO_JO_BA.