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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Very Tasty and low fat Ingredients:
2 carrots, chopped |
2 stalks celery, chopped |
1 medium onion, chopped |
4 cloves garlic, chopped |
3 tablespoons curry powder |
3 cans low-fat chicken broth |
1 cup water |
1 tablespoon herbes de provence |
2 tablespoons chopped cilantro |
1 cup medium hot salsa |
salt and pepper |
crouton, for serving |
Directions:
1. Saute carrots, onion and celery in olive oil until soft.
2. Add curry powder and garlic and saute 5 minutes more.
3. Add chicken stock and water and bring to boil.
4. Add lentils and herbs de provence and bring back to boil.
5. Add salsa, cilantro and salt and pepper to taste.
6. Cover and simmer for about 1 hour until soup thickens.
7. Use an immersion blender to slightly blend soup.
8. Serve with croutons and enjoy.
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