Curried Lentil Soup
Prep
10m
Cook
30m
| Category: | Breakfast & Brunch |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Curried Lentil Soup
| 4 cups water |
| 2 cubes chicken bullion |
| 2 medium potatoes |
| 1 14 ounce can diced tomatoes |
| 1 1/2 Tbs tomato paste |
| 2 carrots |
| 1 large onion |
| 1 large leek |
| 1 cup dried lentils |
| 2 cloves garlic |
| 4 tsp ground cumin |
| dried cumin, ground |
| large pinch salt |
| 1/8 tsp pepper to taste |
Curried Lentil Soup Directions
- Wash the leek and mince it finely.
- Cut the leek into quarters lengthwise, seperating the leaves and removing all the dirt before mincing them finely.
- Peel and finely mince the carrots.
- Chop the onion.
- Grate or mince the garlic.
- Rinse the lentils
- In a big pot, heat the oil.
- Cook the carrots and the onions for about 5 minutes.
- In the meantime, wash, peel and cube the potatoes.
- After five minutes, add the leek and the garlic to the onion mix and cook for 3 more minutes.
- Add curry powder, cumin, and tomato paste.
- Cook for 1 minute longer.
- Add the potatoes, lentils, diced tomatoes, water, chicken bullion, salt, pepper, and some thyme to taste.
- While stirring, bring the soup to a boil.
- Seimmer over a low heat for 45 minutes.
- Cook until the lentils and poatatoes are done.
- Add parsley and mix just before serving.
Nutrition facts
Per Serving
| Kcal: | 321 kcal |
| Fibers (g): | 21.4g |
| Sodium (mg): | 555mg |
| Carbs: | 62.5g |
| Sugar (g): | 9.9g |
| Fat: | 1.5g |
| Saturated fat (g): | 0.3g |
| Proteins: | 17g |
