Vegetarian Curried Lentil Soup
Recipe: #6906
November 05, 2012
Categories: Curries, Celery, Carrot, Onions, Sunday Dinner, Diabetic, Gluten-Free, Heart Healthy, Low Cholesterol, Low Fat, Low Sodium, No Eggs, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"This is a quick version of the traditional lentil soup. It uses red lentils which break down and thicken the soup. Feel free to add what ever you like to this soup. If you prefer to use stock, do not add the veggie cube."
Ingredients
Nutritional
- Serving Size: 1 (494.3 g)
- Calories 299.6
- Total Fat - 4.4 g
- Saturated Fat - 2.1 g
- Cholesterol - 8 mg
- Sodium - 820.4 mg
- Total Carbohydrate - 48.9 g
- Dietary Fiber - 21.8 g
- Sugars - 7 g
- Protein - 17.5 g
- Calcium - 99.2 mg
- Iron - 5.4 mg
- Vitamin C - 12.8 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Gently saute vegetables in butter for about 3 minutes.
Step 2
Add garlic, curry powder, cayenne (if using) and saute 1 minute longer.
Step 3
Add rinsed lentils, water and bouillon cube; stir until bouillon cube has dissolved.
Step 4
Bring to boil; skim foam if needed.
Step 5
Reduce heat to low and cover.
Step 6
Simmer until thickened, about 30-45 minutes.
Step 7
Add pepper and lemon juice.
Step 8
Garnish with chopped cilantro.
Tips
No special items needed.