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lentil-soup

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Recipe

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.

Yield : 4–6 servings
Prep Time : 20 mins
Cooking Time : 35 mins

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

Directions

1. 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.

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.

Notes

Nutritional Benefits: low fat


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings and 1/8 teaspoon added salt per serving.

157kcal (8%)
44mg (4%)
12mg (19%)
205mcg RAE (7%)
383mg
27mg
5g
4g
4g
22g
0mg (0%)
1307mg (54%)
1g (6%)
7g (10%)
2mg (9%)
 

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