Red Lentil Soup
- 1 of 2 Combine blanched almonds, carrots, onion and celery in slow cooker. Pick through lentils and rinse. Add lentils to slow cooker along with bouillon cubes, curry powder, salt, garlic and 7 cups water.
- 2 of 2 Cover and slow cook on HIGH for 4 hours or LOW for 6 hours. Uncover and puree with an immersion blender until smooth (alternately, transfer soup in batches to a blender and puree until smooth). Stir in heavy cream and heat through. Garnish with cilantro and additional blanched almonds, if desired.
Servings Per Recipe:
Per Serving: 370 kcal cal., 16 g Fat, total, 31 mg chol., 675 mg sodium, 6 g sat. fat, 40 g carb., 6 g fiber, 18 g pro.