Curry Soup with Lentils and Greens Recipe
Very tasty, although making it on a day that topped 85 might not have been the best choice.
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Ingredients
- 2 or 3 celery stalks, diced
- 1 onion, diced
- 2 carrots, diced
- olive oil
- 2 T minced garlic
- 1 T tomato paste
- 2 T curry powder
- 1 T cumin
- 1 tsp red chili flake
- 1 can diced tomatoes
- 1 c lentils, uncooked
- 4 c chicken broth
- 2 c water
- 3 or 4 potatoes, depending size
- 1 bunch dark greens. I used mustard greens and they were amazing!
Directions
- Heat olive oil in a pan.
- Sweat onions. Add celery and carrots. Cook until slightly tender.
- Add garlic, tomato paste, curry, cumin and chili flake.
- Stir in canned tomatoes and lentils.
- Simmer for a minute or two to combine flavors.
- Add chicken broth, water, and potatoes.
- Cook for 30-45 minutes until potatoes are cooked through and the flavors have melded.
- Wilt in the greens before serving.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2703g | |
| Calories 1422 | |
| Calories from Fat 120 | 8% |
| Total Fat 13.54g | 17% |
| Saturated Fat 2.34g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2510mg | 105% |
| Potassium 6213mg | 178% |
| Total Carbs 255.63g | 68% |
| Dietary Fiber 84.6g | 282% |
| Sugars 27.04g | 18% |
| Protein 76.03g | 122% |
