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    You are in: Home / Recipes / Curried Lentil and Vegetable Soup Recipe
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    Curried Lentil and Vegetable Soup

    Curried Lentil and Vegetable Soup. Photo by Stardustannie

    1/1 Photo of Curried Lentil and Vegetable Soup

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    **Jubes**'s Note:

    A great easy soup, that's packed full of protein and vitamins. Economical to make. To make it gluten free ensure your stock and curry powder are labeled as gluten free. The quality of the stock and vegetables used in this dish will make all the difference to the taste

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    Units: US | Metric


    1. 1
      Heat the oil in a large saucepan, add onion and fry over a gentle heat until the onion has softened and is clear in colour.
    2. 2
      Increase the heat and add the curry powder or paste and stir for 2 min to release the fragrance. Add the stock and tomato paste bring to the boil and reduce heat.
    3. 3
      Add the lentils, cover and simmer for 15 minutes.
    4. 4
      Add all of the vegetables and simmer covered for a further 15 min till vegetables are tender.
    5. 5
      Serve sprinkled with some chopped basil or parsley, or some grated parmesan cheese, or a swirl or sour cream or yogurt.
    6. 6
      For Vegetarian use the vegetable broth.

    Browse Our Top Lentil Recipes

    Ratings & Reviews:

    • on September 10, 2009


      Good and simple recipe for lentil soup. Used Spice Island curry powder and added some leftover brown rice to the pot as well. Used a home made chicken stock. The tomato paste gives it a nice color

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 16, 2012


      Quite good. Excellent use for all the broccoli stems left over after the florets are removed for another purpose. I chopped these fine with the carrots and onion, and the soup turned out well. Very filling and nutritious!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 24, 2009


    Read All Reviews (10)


    Nutritional Facts for Curried Lentil and Vegetable Soup

    Serving Size: 1 (133 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 184.0
    Calories from Fat 47
    Total Fat 5.2 g
    Saturated Fat 0.7 g
    Cholesterol 0.0 mg
    Sodium 50.2 mg
    Total Carbohydrate 25.6 g
    Dietary Fiber 11.8 g
    Sugars 3.5 g
    Protein 9.8 g

    The following items or measurements are not included:

    vegetable stock

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