Curried Lentil Soup

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 The Unicorn cooks brings you a recipe that is filled with protein and ideal for weight reduction. Based mostly on an Indian basic, this thick and hearty soup is certain to turn into a staple in your soup repertoire. Lentils, in contrast to different dried legumes, don’t require presoaking, so this may be ready in much less time than most different bean soups.

2 tablespoons olive oil

4 carrots, peeled and finely chopped

2 massive stalks celery, finely chopped

1 massive onion (12 ounces), finely chopped

1 medium Granny Smith apple, peeled, cored, and

finely chopped

1 tablespoon grated, peeled contemporary ginger

1 massive garlic clove, crushed with garlic press

2 teaspoons curry powder

1⁄4 teaspoon floor cumin

1⁄4 teaspoon floor coriander

1 package deal (16 ounces) lentils, rinsed and picked by 5 cups water 2 cans (14 1⁄ 2 ounces every) vegetable or rooster broth or 3

1⁄ 2 cups Vegetable Broth  or Rooster Broth 

1⁄4 cup chopped contemporary cilantro

1/ 2 teaspoon salt

plain low-fat yogurt


1. In 5-quart Dutch oven, warmth oil over medium excessive

warmth. Add carrots, celery, onion, and apple; cook dinner, stirring

sometimes, till frivolously browned, 10 to fifteen minutes.

2. Add ginger, garlic, curry powder, cumin, and

coriander; cook dinner, stirring, 1 minute.

3. Add lentils, water, and broth; warmth to boiling over

excessive warmth. Cut back warmth; cowl and simmer, stirring

sometimes, till lentils are tender, 45 to 55 minutes.

Stir in cilantro and salt. To serve, prime soup with dollops

of yogurt. Makes about 10 cups or 5 main-dish servings.

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