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Lentil Soup

Updated February 23, 2016
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This hearty vegetarian soup has just a touch of spice certain to warm you up. Good with a spoonful of plain yogurt and crusty bread.

Nutritional Benefits: low fat

6 servings

Preparation Time20 min

Preparation Time - Text20 mins

Cooking Time35 min

Cooking Time - Text35

CostInexpensive

Easy

Total Timeunder 1 hour

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationlow-fat, vegetarian

Mealdinner, lunch

Taste and Texturehot & spicy, savory

Type of Dishhot soup

Ingredients

  • 1 tbsp olive oil
  • 2 onions, finely chopped
  • 2 celery stalks, finely chopped
  • 2 carrots, finely chopped
  • 2 garlic cloves, crushed
  • 1–2 tsp curry powder
  • 5½ cups vegetable stock
  • ¾ cup red lentils
  • ½ cup tomato or multi-vegetable juice
  • Salt and freshly ground black pepper

Instructions

Heat the oil in a large saucepan set over medium heat. Add the onions, celery, and carrots. Cook, stirring frequently, for about 5 minutes, or until the onions are translucent.

Add the garlic and curry powder and cook, stirring, for 1 minute more. Add the stock, lentils, and tomato juice.

Bring to a boil. Reduce the heat to medium-low and cover. Simmer for 25 minutes, or until the lentils are tender. Season to taste with salt and pepper and serve hot.

2. Add the garlic and curry powder and cook, stirring, for 1 minute more. Add the stock, lentils, and tomato juice.

3. Bring to a boil. Reduce the heat to medium-low and cover. Simmer for 25 minutes, or until the lentils are tender. Season to taste with salt and pepper and serve hot.

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