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Curried Lentil Soup

Veggie.Lover's picture
  Vegetable cooking spray 1
  Vegetable oil 2 Teaspoon
  Chopped onion 2 Cup (32 tbs)
  Garlic 6 Clove (30 gm), minced
  Dried lentils 3⁄4 Cup (12 tbs) (Uncooked)
  Canned garbanzo beans 19 Ounce, drained (1 Can)
  Water 3 3⁄4 Cup (60 tbs)
  Canned vegetable broth/Chicken broth 14 Ounce (1 Can)
  Peeled grated ginger 1 Tablespoon
  Ground cumin 1 Teaspoon
  Ground coriander 1 Teaspoon
  Dried crushed red pepper 1⁄2 Teaspoon
  Curry powder 1⁄2 Teaspoon
  Seeded chopped tomato 1 Cup (16 tbs)
  Salt 1⁄4 Teaspoon
  Non-fat sour cream 1⁄2 Cup (8 tbs)

Coat a Dutch oven with cooking spray; add oil, and place over medium-high heat until hot.
Add onion and garlic; saute 5 minutes or until tender.
Add lentils and next 8 ingredients; stir well.
Bring to a boil; cover, reduce heat, and simmer 25 to 35 minutes or until lentils are tender.
Stir in tomato and salt.
Ladle soup into individual bowls.
Top each serving with 1 tablespoon sour cream.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1420 Calories from Fat 328

% Daily Value*

Total Fat 36 g55.6%

Saturated Fat 12.1 g60.6%

Trans Fat 0 g

Cholesterol 40.3 mg13.4%

Sodium 3264.5 mg136%

Total Carbohydrates 232 g77.3%

Dietary Fiber 78.4 g313.7%

Sugars 30.5 g

Protein 82 g164.9%

Vitamin A 42.1% Vitamin C 115.9%

Calcium 54.7% Iron 109.2%

*Based on a 2000 Calorie diet

Curried Lentil Soup Recipe