Curry Red Lentil Tomato Soup
Calories 277 (26% from fat)
Fat 8 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 426 mg.
Carb. 38 gram
Fiber 9.5 gram
Sugar 10 gram
Sugar Alcohol 0 gram
Protein 12 gram
Ingredients
2 Tbsp. olive oil
1 large Vidalia onion (2 cups), finely chopped
4 garlic cloves (4 tsp.), minced
1 Tbsp. ginger, peeled and minced
(We used Ginger Stir-in Paste.)
1/2 Tbsp. yellow curry powder
1 Tbsp. garam masala
dash of red pepper flakes
dash of cayenne
3/4 cup dry red lentils
1 box (17.6 oz. or 2 cups) crushed tomatoes
(We used Cento Crushed Tomatoes.)
1/2 cup fresh Italian parsley, chopped
1/4 tsp. Kosher salt
1/2 tsp. black pepper, ground
2 1/2 cups water
1 1/2 cups unsweetened almond milk
Warm up to this red lentil and curry soup. Packed with fiber, protein and just enough heat to give it a bite.
1. Heat a large non-stick pan on medium heat. Coat pan with oil and cook onion until softened, about 7 minutes. Add garlic, ginger, curry, garam masala, red pepper and cayenne. Cook for two minutes.
2. Add lentils and stir for one minute. Then mix in the tomatoes, half the parsley, salt, pepper, 2 1/2 cups water, and the almond milk. Bring to boil, reduce heat and simmer for 20-25 minutes.
3. Sample and add additional salt and pepper to taste. Serve with the remaining parsley.
Yield: 4 Servings, about 1 1/2 cup each
