Curried Lentil Soup Recipe
Servings: 7
Ingredients
- 2 tsp extra virgin olive oil
- 1 c. minced onion
- 1 1/4 tsp curry pwdr
- 7 c. water
- 3/4 c. lentils
- 2 Tbsp. minced fresh basil
- 2 Tbsp. balsamic vinegar
- 1/2 tsp salt
- 14 1/2 ounce diced tomatoes undrained fresh basil optional
Directions
- Heat oil in a large Dutch oven over medium-high heat. Add in onion; saute/fry 4 min. Add in curry; saute/fry 1 min. Add in water and lentils; bring to a boil. Cover; reduce heat. Simmer 40 min or possibly till lentils are tender.
- Place 4 c. lentil mix in a blender; process till smooth. Return mix to pan. Add in minced basil, vinegar, salt, and tomatoes; cook till thoroughly heated. Garnish with basil if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 338g | |
| Recipe makes 7 servings | |
| Calories 107 | |
| Calories from Fat 15 | 14% |
| Total Fat 1.68g | 2% |
| Saturated Fat 0.24g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 182mg | 8% |
| Potassium 365mg | 10% |
| Total Carbs 17.37g | 5% |
| Dietary Fiber 7.4g | 25% |
| Sugars 3.39g | 2% |
| Protein 6.09g | 10% |
