Curried Lentil Soup Recipe


Nutrition

Cal/Serving: 309
Daily Value: 15%
Servings: 4

Balanced, High-Fiber
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free
Fat11g18%
Saturated1g6%
Carbs40g13%
Fiber18g72%
Sugars5g0%
Protein14g28%
Sodium230mg10%
Calcium93mg9%
Magnesium82mg21%
Potassium772mg22%
Iron5mg28%
Zinc3mg18%
Vitamin A5297IU106%
Vitamin C16mg27%
Thiamin (B1)0mg32%
Riboflavin (B2)0mg9%
Niacin (B3)2mg9%
Vitamin B60mg21%
Folic Acid (B9)258µg64%
Vitamin D0µg0%
Vitamin E4mg19%
Vitamin K22µg28%
Fatty acids, total monounsaturated2g0%
Fatty acids, total polyunsaturated8g0%
Have a question about the nutrition data? Let us know.

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INGREDIENTS

  • 3 tablespoons grapeseed oil
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 4 cups vegetable stock
  • 1 cup lentils
  • Juice of 1 lemon
  • 1 bay leaf
  • Salt and pepper, to taste
  • Chopped cilantro, for garnish
  • Sour cream, for garnish

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.

Recipe Details

Servings: 4
Cuisine: American
Special Designations: Vegetarian, Healthy

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