Red Lentil Soup with Spinach, Peas, and Vadouvan or Curry
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
- 2 cloves garlic minced
- 1 onion, chopped
- 4 cups water
- 1/2 teaspoon coriander
- 1 cup frozen baby peas
- 1/2 teaspoon cumin seed
- 1/2 teaspoon mustard seed
- 1 1/2 cups masoor dal or small red lentils picked over and rinsed
- 1/3 cup vadouvan or curry (to taste, will be less)
- 1 15ounce can diced tomatoes (i used fire-roasted)
- 3 -4 cups baby spinach snipped with scissors
- Carbohydrate 4.66138578131772 g
- Cholesterol 0 mg
- Fat 0.579529101350843 g
- Fiber 1.9172532467635 g
- Protein 1.54343226918272 g
- Saturated Fat 0.04010040754045 g
- Serving Size 1 1 Serving (143g)
- Sodium 19.2923594459287 mg
- Sugar 2.74413253455422 g
- Trans Fat 0.0610650861079546 g
- Calories 27 calories
Spray a large pot lightly with oil and heat it over high heat. When hot, add the cumin and mustard seed; cook for 1 minute or until seeds begin to pop. Immediately add the onion and saut? for 3 minutes. Add the lentils, water, vadouvan, garlic, and coriander. Bring to a boil, reduce heat, and cook, covered, until lentils are completely soft, about 20 minutes. Add the tomatoes and salt to taste. Simmer, uncovered, adding more water if necessary, for about 20 minutes. Just before serving, stir in the spinach and cook just until wilted but still bright green. Makes 4-6 servings. At 4 large servings, each provides 306 Calories (kcal); 1g Total Fat; (3% calories from fat); 23g Protein; 54g Carbohydrate; 0mg Cholesterol; 372mg Sodium; 25f Fiber. Weight Watchers Core / 5 Points.
