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Classic Curried Lentil Soup

Veggie.Lover's picture
Ingredients
  Vegetable oil 2 Tablespoon
  Onion 1 , chopped
  Curry powder 2 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Tomato paste 1 Tablespoon (puree)
  Vegetable stock 6 Cup (96 tbs)
  Lentils 4 Ounce (125 g, Red or green)
  Broccoli heads 1 Small, broken into florets
  Carrots 2 , chopped
  Parsnip 1 , chopped
  Celery stalk 1 , chopped
  Freshly ground black pepper To Taste
  Chopped fresh parsley 1 Tablespoon
Directions

1. Heat oil in a large saucepan, add onion, curry powder and cumin and cook, stirring occasionally, for 4-5 minutes or until onion is soft. Stir in tomato paste (puree) and stock and bring to the boil. Reduce heat, add lentils, cover and simmer for 30 minutes.
2. Add broccoli, carrots, parsnip and celery and cook, covered, for 30 minutes longer or until vegetables are tender. Season to taste with black pepper. Just prior to serving, stir in parsley

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Curried
Dish: 
Soup
Restriction: 
Vegetarian
Interest: 
Healthy
Cook Time: 
65 Minutes

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Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1046 Calories from Fat 306

% Daily Value*

Total Fat 35 g53.4%

Saturated Fat 4.6 g23%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2953.1 mg123%

Total Carbohydrates 149 g49.6%

Dietary Fiber 64.9 g259.5%

Sugars 25.5 g

Protein 42 g84.4%

Vitamin A 472.1% Vitamin C 443.1%

Calcium 38.4% Iron 93.2%

*Based on a 2000 Calorie diet

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Classic Curried Lentil Soup Recipe