Curried Lentil Soup Recipe

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Ingredients:

Serving

2 tsp olive oil
1 cup chopped onion
1 1/4 tsp curry powder
7 cups water
3/4 cup lentils
2 tbsp chopped fresh basil
2 tbsp balsamic vinegar
1/2 tsp salt
1 (14.5-oz) can diced tomatoes, undrained
fresh basil (optional)

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.

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Nutrition Facts

Per Serving Per 100 g

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.

Tastes

salty
savory
bitter
sweet

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