Curried Lentil Soup (A And P) Recipe
Servings: 4
Ingredients
- 1 x Onion, minced
- 3/4 c. Minced celery, (1-stick)
- 1 x Carrot, minced
- 1 x Clove garlic, crushed
- 3/4 c. Red lentils, sorted and rinsed
- 4 c. Water, more or possibly less
- 1 tsp Curry pwdr
- 1 tsp Turmeric Salt and pepper, to taste
- 1 Tbsp. Minced fresh parsley, to garnish
Directions
- Examine the red lentils and throw away debris. Rinse and drain.
- Place all the ingredients, except the salt, pepper and parsley, in a large saucepan. Bring to the boil, cover and simmer for 45 min, stirring occasionally. Add in salt and pepper to taste and pour into warmed soup tureens/mugs and sprinkle with the parsley to serve.
- Serves 4 to 6 as a starter. Prep 10 mins; cook 45. May be made ahead and frzn.
- Cooking Collection.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 330g | |
| Recipe makes 4 servings | |
| Calories 148 | |
| Calories from Fat 5 | 3% |
| Total Fat 0.55g | 1% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 36mg | 2% |
| Potassium 483mg | 14% |
| Total Carbs 26.3g | 7% |
| Dietary Fiber 12.3g | 41% |
| Sugars 2.76g | 2% |
| Protein 9.93g | 16% |
