Patti’s Curry Lentil Vegetable Soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 186.5
  • Total Fat: 6.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 957.0 mg
  • Total Carbs: 30.3 g
  • Dietary Fiber: 6.3 g
  • Protein: 4.6 g

View full nutritional breakdown of Patti’s Curry Lentil Vegetable Soup calories by ingredient

Number of Servings: 8


    2 small sweet potatoes
    1 medium yellow onion, chopped
    ½ cup lentils
    3 tbsp canola oil
    3 tbsp red curry powder
    1 ½ tsp salt
    2 tsp black pepper
    ½ tsp garlic salt
    1 tbsp dried parsley flakes
    1 32 ounce pkg of vegetable broth
    3 large carrots (try Trader Joe’s multi-color carrots!), cut into chunks
    1 small zucchini, quartered and cut into chunks
    1 cup frozen peas
    2/3 cup frozen roasted corn (Trader Joe’s…best corn ever!)
    ½ cup sugar snap peas


Microwave sweet potatoes for approx 5 minutes or until they are semi-soft. Set aside and let cool, then peel and cut into chunks.

Put oil, curry powder and chopped onion in a saucepan. Simmer 20-30 minutes or until onions are really soft.

Add 1 ½ cups of water, lentils, ½ tsp salt and 1 tsp of black pepper. Simmer for 15-20 minutes or until lentils are semi-soft and most of the water has been absorbed.

Add vegetable broth, garlic salt, 1 tsp salt, 1 tsp black pepper, parsley and carrots. Simmer until carrots are soft.

Add zucchini, snap peas and sweet potato. Cook until zucchini is soft, then add the roasted corn and peas.

Number of Servings: 8

Recipe submitted by SparkPeople user CDKING80.