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Curried Lentil Soup
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There's a lot of soup here. Great to divide up and freeze for when you don't have the time to cook dinner. This tasty, easy to make soup involves very little chopping or prep time. The recipe produces a thick, savory soup with a stew like consistency. For a thinner consistency add 2-3 cups of additional vegetable broth. Try it served over cooked brown basmati rice for a hearty meal.
makes 3 quarts

Ingredients

1 1/2 cups white onions, thinly sliced length-wise
1 1/4 teaspoons garlic, minced
1 1/3 tablespoons ginger, minced
2 tablespoons curry powder
2 1/4 teaspoons ground cumin
2 1/2 cups French lentils, rinsed
4 cups water
4 cups vegetable stock
1 1/3 cups tomatoes, diced
6 ounces baby spinach, rough chopped
3 tablespoon lemon juice
1 teaspoon sugar
2 teaspoon sea salt
1/4 teaspoon black pepper

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Curried Lentil Soup
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Directions

  1. Heat the olive oil in a large stockpot. Add onions and sauté until onions are golden in color, stirring occasionally to keep from burning. Add garlic and ginger root and sauté for 4-6 minutes.

  2. In small sauté pan, toast cumin and curry for 3-4 minutes over medium heat. Add to stockpot.

  3. Add lentils, water and vegetable broth to stockpot. Bring to a boil, reduce heat and simmer until lentils just begin to soften, about 12-15 minutes.

  4. Add tomatoes and spinach; simmer for 5-6 minutes. Remove from heat; add lemon juice, sugar, salt and pepper. Season to taste with additional salt and pepper.


Per serving: 169 calories, 1g fat, 30g carbohydrates, 13g protein, 377mg sodium, 14g fiber, 58mg calcium

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