Curried Lentil Soup

If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, Curried Lentil Soup might be a recipe you should try. This recipe makes 6 servings with 382 calories, 18g of protein, and 15g of fat each. For $1.57 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. It works well as an affordable soup. This recipe from Blogging Over Thyme has 61 fans. It is perfect for Autumn. A mixture of onion, bell pepper, curry powder, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 1 hour. Overall, this recipe earns an excellent spoonacular score of 91%. If you like this recipe, take a look at these similar recipes: Curried Lentil Soup, Curried Lentil Soup, and Curried Lentil Soup.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 45 minutes

 

Ingredients:

1 15 oz can chickpeas, drained and rinsed

2 medium carrots, chopped

5 cups vegetable or chicken stock, divided

1 1/2 tablespoon (4 1/2 teaspoon) curry powder

1 cup French, green lentils

3 tablespoons extra virgin olive oil, divided

3 large garlic cloves, minced, divided

1 tablespoon freshly squeezed lemon juice

1 medium onion, chopped

pepper

salt

2 tablespoons unsalted butter

Equipment:

pot

food processor

Cooking instruction summary:

Using large soup pot, turn on heat to medium and add 2 tablespoons of olive oil. Once heated, add chopped carrots and onions and cook for 4 minutes, stirring occasionally. Add half chopped garlic and cook for an additional 4 minutes, stirring. You want the onions to be translucent in color, but not brown.Add curry powder to the pot, stirring for 1 minute until fragrant.Add lentils and 5 cups of stock to pot. Turn up heat to boil and immediately lower, allowing the soup to lightly simmer for 30 minutes.Meanwhile, using food processor, puree canned chickpeas, remaining garlic, lemon juice, 1/4 cup stock, and 1 tablespoon olive oil. Put aside.Add chickpea puree and butter (please don’t leave this out—it adds great flavor!). Stir and season with salt. Add more broth until the soup has reached the desired consistency! It’s great on the thicker side.Serve & dollop with yogurt. Enjoy!

 

Step by step:


1. Using large soup pot, turn on heat to medium and add 2 tablespoons of olive oil. Once heated, add chopped carrots and onions and cook for 4 minutes, stirring occasionally.

2. Add half chopped garlic and cook for an additional 4 minutes, stirring. You want the onions to be translucent in color, but not brown.

3. Add curry powder to the pot, stirring for 1 minute until fragrant.

4. Add lentils and 5 cups of stock to pot. Turn up heat to boil and immediately lower, allowing the soup to lightly simmer for 30 minutes.Meanwhile, using food processor, puree canned chickpeas, remaining garlic, lemon juice, 1/4 cup stock, and 1 tablespoon olive oil. Put aside.

5. Add chickpea puree and butter (please don’t leave this out—it adds great flavor!). Stir and season with salt.

6. Add more broth until the soup has reached the desired consistency! It’s great on the thicker side.

7. Serve & dollop with yogurt. Enjoy!


Nutrition Information:

Quickview
382k Calories
17g Protein
15g Total Fat
44g Carbs
37% Health Score
Limit These
Calories
382k
19%

Fat
15g
24%

  Saturated Fat
4g
27%

Carbohydrates
44g
15%

  Sugar
8g
10%

Cholesterol
16mg
5%

Sodium
698mg
30%

Get Enough Of These
Protein
17g
35%

Vitamin C
101mg
123%

Vitamin A
5889IU
118%

Fiber
15g
61%

Manganese
1mg
60%

Folate
216µg
54%

Vitamin B6
0.92mg
46%

Phosphorus
286mg
29%

Vitamin B1
0.42mg
28%

Vitamin B3
5mg
25%

Potassium
880mg
25%

Iron
4mg
25%

Copper
0.42mg
21%

Magnesium
81mg
20%

Vitamin E
2mg
20%

Vitamin B2
0.33mg
20%

Zinc
2mg
17%

Vitamin K
14µg
14%

Selenium
9µg
13%

Vitamin B5
1mg
12%

Calcium
75mg
8%

covered percent of daily need
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