Directions:
- Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 4 minutes. Add curry; sauté 1 minute. Add water and lentils; bring to a boil. Cover; reduce heat. Simmer 40 minutes or until lentils are tender.
- Place 4 cups lentil mixture in a blender; process until smooth. Return mixture to pan. Add chopped basil, vinegar, salt, and tomatoes; cook until thoroughly heated. Garnish with basil, if desired.
- Note: We particularly liked this soup made with red lentils. However, they're smaller, cook in a much shorter time, and need less liquid, so adjust accordingly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 99.21 Kcal (415 kJ) | ||
| Calories from fat | 13.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.55g | 2% | |
|---|---|---|---|
| Sodium | 174.46mg | 7% | |
| Potassium | 252.33mg | 5% | |
| Total Carbs | 15.57g | 5% | |
| Sugars | 2.14g | 9% | |
| Dietary Fiber | 7.01g | 28% | |
| Protein | 5.69g | 11% | |
| Vitamin C | 3.2mg | 5% | |
| Iron | 1.8mg | 10% | |
| Calcium | 45.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 33.99 Kcal (142 kJ) | ||
| Calories from fat | 4.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.53g | 2% | |
|---|---|---|---|
| Sodium | 59.77mg | 7% | |
| Potassium | 86.45mg | 5% | |
| Total Carbs | 5.33g | 5% | |
| Sugars | 0.73g | 9% | |
| Dietary Fiber | 2.4g | 28% | |
| Protein | 1.95g | 11% | |
| Vitamin C | 1.1mg | 5% | |
| Iron | 0.6mg | 10% | |
| Calcium | 15.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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