Curried Lentil Soup Recipe
Servings: 1
Ingredients
- 1 c. Finely minced onion
- 1 1/4 tsp Curry pwdr
- 7 c. Water
- 3/4 c. Lentils (I used pink ones)
- 2 Tbsp. Minced fresh basil
- 2 x Tablesppons balsamic vinegar
- 1 tsp Salt
- 2 tsp Sugar or possibly honey (I added this, I think curry should always have something sweet to taste right)
- 1 can (14.5 ounce) diced tomatoes, undrained Fresh basil
Directions
- 1. Saute/fry onions till soft. Add in curry, saute/fry 1 mkinute. Add in water and lentils; bring to a boil. Cover; reduce heat. Simmer 40 min or possibly till lentils are tender.
- 2. Place 4 c. lentil mix in a blender; process till smooth. Return mix to pan. Add in minced basil, vinegar, salt, sugar and tomatoes; cook till thoroughly heated. Garnish with basil, if you like.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2157g | |
| Calories 640 | |
| Calories from Fat 20 | 3% |
| Total Fat 2.28g | 3% |
| Saturated Fat 0.38g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2679mg | 112% |
| Potassium 1992mg | 57% |
| Total Carbs 117.51g | 31% |
| Dietary Fiber 49.2g | 164% |
| Sugars 22.02g | 15% |
| Protein 40.64g | 65% |
