Curry lovers will enjoy this Indian-inspired recipe that combines lentils, kale, carrots, and tomatoes into a mouthwatering soup.

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Ingredients

Directions

  • 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.

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  • 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.

  • 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 Facts

314 calories; 4 g total fat; 7 mg cholesterol; 1028 mg sodium. 50 g carbohydrates; 22 g protein;

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