Curried Lentil Soup
Try this Curried Lentil Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
lunch
lunch
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains honey
dairy free
pescatarian
- 1 ts salt
- fresh basil
- 1 1/4 ts curry powder
- 1 cn (14.5 oz) diced tomatoes,
- 3/4 c lentils (i used pink ones)
- 2 tablesppons balsamic vinegar
- 7 c water
- 1 c onion finely chopped
- 2 ts sugar or honey (i added
- 2 tb chopped fresh basil
- Carbohydrate 34.2427249999916 g
- Cholesterol 0 mg
- Fat 0.626712499997971 g
- Fiber 7.29950015827506 g
- Protein 4.37818749999001 g
- Saturated Fat 0.20876999999987 g
- Serving Size 1 1 Serving (1160g)
- Sodium 40.8049999999873 mg
- Sugar 26.9432248417165 g
- Trans Fat 0.124383749999613 g
- Calories 146 calories
From Cooking Light April 1997 issue: 1. Saute onions until soft. Add curry, saute 1 mkinute. Add water and lentils; bring to a boil. Cover; reduce heat. Simmer 40 minutes or until lentils are tender. 2. Place 4 cups lentil mixture in a blender; process until smooth. Return mixture to pan. Add chopped basil, vinegar, salt, sugar and tomatoes; cook until thoroughly heated. Garnish with basil, if desired. Posted to fatfree digest V97 #045 by judy.mingram@West.Sun.COM (Judy Mingram - SunSoft) on Apr 2, 1997
