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Curried Lentil Soup

Curried Lentil Soup

Nutrition Facts
  • cal. (kcal) 314
Curried Lentil Soup
  • Makes: 4 servings
  • Prep: 10 mins
  • Cook: 55 mins
  • 0
  • 1
  • 2
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  • 4
by 4 people

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 large carrot, peeled and chopped
  • 2 teaspoons curry powder
  • 1 can (14.5 ounces) diced tomatoes, drained
  • 1 cup dried lentils, picked over
  • 4 1/2 cups low-sodium chicken broth
  • 1 cup water
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 bunch (about 3/4 pound) fresh kale, rinsed, tough stems removed, leaves coarsely chopped (about 8 cups)
  • 1/4 cup 2% Greek yogurt

Directions

  1. Heat olive oil in a large pot over medium-high heat. Cook onion and carrot, stirring occasionally, 5 minutes. Stir in curry powder and cook 1 minute more.
  2. Add tomatoes, lentils, broth, water and 1/4 teaspoon pepper to pot. Bring to a boil, then partially cover. Reduce heat to medium-low and simmer for 45 minutes or until lentils are tender.
  3. In batches, puree soup in a blender until smooth; return to pot and gently reheat. Stir in remaining 1/4 teaspoon pepper, salt and kale. Cook 5 minutes or until kale is wilted and tender. Dollop each serving with 1 tablespoon yogurt.

Nutrition Information for Curried Lentil Soup

Servings Per Recipe: 4
PER SERVING: 314 cal., 4 g total fat (1 g sat. fat), 7 mg chol., 1028 mg sodium, 50 g carb. (11 g fiber), 22 g pro.

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