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Curried Lentil & Potato Soup
Course
Main Course, Soup
Cuisine
Indian
Prep Time
10
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
55
minutes
minutes
Servings
4
Calories
181
kcal
Author
Sharon Rhodes
Ingredients
1/3
cup
lentils
1
tbsp.
olive oil
1/4
cup
each finely chopped onion
carrot, and celery
3
cloves
garlic
minced
1-2
tbsp.
curry powder
1
tsp
ground cumin
1/2
tsp
ground mustard
1/2
tsp
ground ginger
1/2
tsp
ground coriander
1/4-1/8
tsp
cayenne pepper
3
medium potatoes
peeled and cut into chunks
1
large tomato
chopped
6
cups
broth
1/4
cup
fresh chopped cilantro
Instructions
Rinse and drain lentils and set aside
Warm the olive oil in a large saucepan over medium heat, then add the onion, celery and carrots. Season liberally with sea salt & pepper
Stir occasionally and sauté until softened, about 5 minutes
Add the minced garlic and cook, stirring for 1 minute
Add in the spices and stir for another minute
Add the lentils, tomatoes, potatoes and stir again. Cover everything with the broth and bring to boil
Reduce heat to low and simmer for 30 minutes
Garnish with fresh chopped cilantro and serve warm
Nutrition
Calories:
181
kcal
|
Carbohydrates:
29
g
|
Protein:
6
g
|
Fat:
4
g
|
Sodium:
1420
mg
|
Potassium:
552
mg
|
Fiber:
8
g
|
Sugar:
5
g
|
Vitamin A:
1160
IU
|
Vitamin C:
18.2
mg
|
Calcium:
50
mg
|
Iron:
3.3
mg