Curried Lentil Soup

Curried Lentil Soup
Staff Writer

Emily Jacobs

Add spice and heat to your next lentil soup with warm curry flavors. 

Click here to see 10 Quick and Easy Vegetarian Recipes

Directions

In a large soup pot, heat the oil over medium-high heat. Add the onion, carrots, and celery. Cook for about 10 minutes until soft, and just starting to brown. Add the garlic, curry powder, cumin, and coriander. Stir to coat the vegetables in the spices and cook for about 1 minute. Add the stock, lentils, lemon juice, and bay leaf. Bring to a boil, reduce heat, cover, and simmer for 30 minutes or until lentils are tender. Season with salt and pepper. Ladle into serving bowls and garnish with cilantro and a dollop of sour cream.

Nutrition

Calories per serving:

251 kcal

Daily value:

13%

Servings:

4
  • Carbohydrate, by difference 27 g
  • Protein 11 g
  • Total lipid (fat) 14 g
  • Vitamin A, IU 2603 IU
  • Vitamin A, RAE 2 µg
  • Vitamin C, total ascorbic acid 7 mg
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 4 µg
  • Ash 3 g
  • Aspartic acid 1 g
  • Betaine 1 mg
  • Calcium, Ca 47 mg
  • Carotene, beta 1550 µg
  • Cholesterol 8 mg
  • Choline, total 3 mg
  • Fatty acids, total monounsaturated 2 g
  • Fatty acids, total polyunsaturated 1 g
  • Fatty acids, total saturated 10 g
  • Fiber, total dietary 3 g
  • Folate, DFE 36 µg
  • Folate, food 36 µg
  • Folate, total 36 µg
  • Glutamic acid 1 g
  • Iron, Fe 3 mg
  • Lutein + zeaxanthin 6 µg
  • Magnesium, Mg 36 mg
  • Manganese, Mn 1 mg
  • Niacin 1 mg
  • Phosphorus, P 102 mg
  • Phytosterols 11 mg
  • Potassium, K 224 mg
  • Proanthocyanidin 4-6mers 2 mg
  • Proanthocyanidin trimers 1 mg
  • Selenium, Se 2 µg
  • Sodium, Na 393 mg
  • Water 214 g
  • Zinc, Zn 1 mg
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