Curried Lentil Soup

Rating: 3 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

You could say lentils are the dried bean of the '90s--they cook faster than other dried beans.

By Pat Baird
Recipe by Cooking Light April 1997

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Yield:
7 servings (serving size: 1 cup)
Nutrition Info
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Ingredients

Directions

  • Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 4 minutes. Add curry; sauté 1 minute. Add water and lentils; bring to a boil. Cover; reduce heat. Simmer 40 minutes or until lentils are tender.

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  • Place 4 cups lentil mixture in a blender; process until smooth. Return mixture to pan. Add chopped basil, vinegar, salt, and tomatoes; cook until thoroughly heated. Garnish with basil, if desired.

  • Note: We particularly liked this soup made with red lentils. However, they're smaller, cook in a much shorter time, and need less liquid, so adjust accordingly.

Nutrition Facts

Per Serving:
104 calories; calories from fat 15%; fat 1.7g; saturated fat 0.2g; mono fat 1g; poly fat 0.2g; protein 6.7g; carbohydrates 16.8g; fiber 3.2g; iron 2.3mg; sodium 247mg; calcium 37mg.
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