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Curried Lentil Soup
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Authored By: Catherine A. Brorby, Author of Making the Most of Your Food Allergies
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Similar ingredients, but different seasonings make this a completely different soup.
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Diet Types: Dairy Free, Gluten Free, Wheat Free
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Ingredients:
2-3 tablespoons olive oil1 heaping cup chopped onion1 large carrot, shredded2 cloves garlic, minced or pressed3 tomatoes, peeled, seeded and chopped3/4 cup lentils, rinsed3 cups chicken stock2 cups water1/2 teaspoon Cumin1/4-1/2 teaspoon Curry powder1/4 teaspoon coriander3/4 teaspoon Sea Saltpepper, to taste
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Serves: 4
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Cooking Time: Over one hour |
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| Instructions: |
| In a large saucepan over medium heat, saute the onion and carrot in the oil until very limp and slightly brown, 15-20 minutes. Add the rest of the ingredients except for the salt and pepper, cover, and bring to a boil. Reduce heat, and simmer for 45 minutes or until lentils are tender. Season to taste with salt and pepper. Serves 4-5. |
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 4
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| Amount Per Serving |
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Calories 259
Calories from Fat 91
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% Daily Value*
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| | Total Fat 10g | 16% | | | Saturated Fat 2g | 8% | | | Mono Fat 7g | | | | Sodium 1572mg | 66% | | | Total Carbs 32g | 11% | | | Dietary Fiber 13g | 54% | | | Protein 13g | | | | Iron | 28% | | | Calcium | 6% | | | Vitamin B-6 | 20% | | | Vitamin C | 28% | | | Vitamin E | 8% | | | Vitamin A | 57% | | | Selenium | 7% | | | Manganese | 35% | | | Copper | 20% | | | Zinc | 11% | | | Pantothenic acid | 10% | | | Niacin | 10% | | | Riboflavin | 12% | | | Thiamin | 20% | | | Folate | 46% | | | Potassium | 20% | | | Phosphorus | 22% | | | Magnesium | 16% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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