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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 |
| 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 oil
- 1 heaping cup chopped onion
- 1 large carrot, shredded
- 2 cloves garlic, minced or pressed
- 3 tomatoes, peeled, seeded and chopped
- 3/4 cup lentils, rinsed
- 3 cups chicken stock
- 2 cups water
- 1/2 teaspoon Cumin
- 1/4-1/2 teaspoon Curry powder
- 1/4 teaspoon coriander
- 3/4 teaspoon Sea Salt
- pepper, 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 |
| 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% |
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| Saturated Fat 2g |
8% |
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| Mono Fat 7g |
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| Sodium 1572mg |
66% |
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| Total Carbs 32g |
11% |
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| Dietary Fiber 13g |
54% |
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| Protein 13g |
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| Iron |
28% |
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| Calcium |
6% |
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| Vitamin B-6 |
20% |
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| Vitamin C |
28% |
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| Vitamin E |
8% |
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| Vitamin A |
57% |
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| Selenium |
7% |
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| Manganese |
35% |
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| Copper |
20% |
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| Zinc |
11% |
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| Pantothenic acid |
10% |
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| Niacin |
10% |
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| Riboflavin |
12% |
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| Thiamin |
20% |
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| Folate |
46% |
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| Potassium |
20% |
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| Phosphorus |
22% |
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| 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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