CURRIED RED LENTIL SOUP

Curried Red Lentil Soup image

This soup is one of my favorites! Not only is it tasty, but quick to make - under 30 minutes. Be sure to use red lentils as they cook faster than the others. I clipped this recipe from the paper many years ago and have been making it every fall/winter ever since. Hope you enjoy it!

Provided by Sweet PQ

Categories Low Cholesterol

Time 30m

Yield 7 cups, 4 serving(s)

Number Of Ingredients 10

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Ingredients

2 teaspoons olive oil
1 large onion, coarsely chopped
2 garlic cloves, minced
2 -3 teaspoons curry powder (depending on your taste)
4 1/2 cups chicken stock or 4 1/2 cups vegetable stock
2 medium potatoes, peeled & diced
1 cup red lentil, rinsed & picked over
2 medium carrots, peeled & diced (or sliced)
1 bay leaf
salt (I use a salt- free seasoning blend)

Steps:

Heat oil in a large saucepan. Add onion & garlic and saute until onion is soft, about 5-6 minutes. Add curry powder and stir fry 30 seconds to blend.
Add stock, potatoes, lentils, carrots and bay leaf. Cover, and bring to boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until the lentils are tender, about 20 minutes.
Remove and discard bay leaf. Season with salt to taste.

Nutrition Facts : Calories 398.5, Fat 6.9, SaturatedFat 1.4, Cholesterol 8.1, Sodium 418.8, Carbohydrate 64.3, Fiber 9.3, Sugar 8.1, Protein 21.8

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