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Curried Lentil Soup

Photo: Mark Thomas; Styling: Gerri Williams
Prep time 25 mins
Cook time 1 hr
Yield Serves: 6
Full of bold flavor and chockful of veggies, Curried Lentil Soup makes a great choice for a meatless lunch or dinner.

Ingredients

  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 1 large carrot, finely chopped
  • 1 rib celery, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons curry powder
  • 6 cups low-sodium vegetable broth
  • 1 1/2 cups dried lentils, washed and picked over
  • Salt and pepper
  • 1 13.6-oz. can coconut milk
  • Chopped cilantro, optional

Nutrition Information

  • calories 401
  • fat 21 g
  • satfat 13 g
  • protein 19 g
  • carbohydrate 39 g
  • fiber 16 g
  • cholesterol 0.0 mg
  • sodium 293 mg

How to Make It

  1. In a large pan, warm oil over medium heat. Cook onion, carrot and celery, stirring often, until softened, about 8 minutes. Add garlic; sauté for 1 to 2 minutes longer. Add curry powder; sauté for 2 minutes longer.

  2. Stir in broth, lentils, 2 tsp. salt and 1/2 tsp. pepper. Bring to a boil over high heat, cover pot, reduce heat to medium-low and simmer until lentils are very soft, about 40 minutes. Remove from heat and let cool slightly. Working in batches, puree half of soup in a blender until nearly smooth. Return pureed soup to pan. Stir in coconut milk and reheat gently over medium-low heat, stirring occasionally; do not boil. Season with salt and pepper. Ladle into bowls and sprinkle with chopped cilantro just before serving, if desired.