Lentil Curry Soup

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 130.6
  • Total Fat: 6.1 g
  • Cholesterol: 8.1 mg
  • Sodium: 329.2 mg
  • Total Carbs: 15.0 g
  • Dietary Fiber: 4.4 g
  • Protein: 4.2 g

View full nutritional breakdown of Lentil Curry Soup calories by ingredient


Introduction

Savory protein rich entree Savory protein rich entree
Number of Servings: 12

Ingredients

    2 cup Lentils
    1 cup, chopped Onions, raw
    2 cup Canned Carrots
    1 cup, cubes Butternut Squash
    1.75 cup Coconut Milk, original, Friendly Farms
    2.5 cup Vegetable Broth
    4 tbsp Spread, Land O Lakes, Fresh Buttery Taste
    2 clove Garlic
    2 tsp ground tumeric (by INSPIREDBYCHJ)
    2 tsp Curry powder
    2 tsp Ginger, ground
    2 tsp Cinnamon, ground
    1 tsp Coleman's Mustard Powder (by KAY-AICH)
    1 cup Half and Half Cream

Tips

Even better the next day!


Directions

Smash garlic cloves and mince; set aside. Mash or puree carrots and cooked squash and set aside. Sautee onion in butter until transparent. Add 1 cup of broth and spices to onions and bring to a boil, stirring to blend. Add remaining ingredients except garlic and return to boil. Turn heat to low and simmer for 60 minutes. Add mince garlic and simmer for an additional 5 minutes. Serve with a dollop of sour cream or yogurt.

Serving Size: Makes 10 to 12 (2 ladle) bowls

Number of Servings: 12

Recipe submitted by SparkPeople user KROSKOW.