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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 littlemafia

    1/4 Photos of Curried Lentil and Vegetable Soup

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    15 mins

    50 mins

    katew's Note:

    Adapted fron a 2007 issue of Super Food Ideas - great winter warmer.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oil in large saucepan.
    2. 2
      Add curry powder and vegetables.
    3. 3
      Cook for 4 or 5 minutes till aromatic.
    4. 4
      Add lentils, apple, tomato and stock.
    5. 5
      Bring to boil and simmer for 50 minutes.
    6. 6
      Stir occasionally.
    7. 7
      Serve when mixture is thickened and lentils are tender.

    Ratings & Reviews:

    • on April 21, 2010

      55

      Oh my my my - this one is going in my favorite recipes of 2010! Instead of doing this on the stove, I threw everything into crockpot (except olive oil), subbing 2T tomato paste in place of a tomato. I really loved the flavors of the veggies and curry combined with the sweet apples. YUM!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 22, 2008

      55

      My hubby raved about this soup! I really wasn't expecting him to care for it and had planned a menu using it as a starter. He skipped the rest of the meal and just ate soup. It really had a lovely flavor and was almost sweet. All of the veggies (& that apple) blended together to make an unexpected treat. I used Madras Curry Powder (forgot to add the tumeric) and made several substitutions to use what was on hand & to meet a ZWT4 challenge. I used a turnip in place of the parsnip, mixed lentils instead of only green, and canned tomatoes. Thank you for a keeper!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 08, 2010

      This is a great, warming and healthy soup packing lots of veggies. I halved the recipe with ease and omitted the oil and used non-stick cooking spray instead to cut out the fat. I added a generous amount of salt and pepper and had to add additional stock but otherwise did not change a thing.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Curried Lentil and Vegetable Soup

    Serving Size: 1 (175 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 330.8
     
    Calories from Fat 70
    21%
    Total Fat 7.7 g
    11%
    Saturated Fat 1.1 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 47.1 mg
    1%
    Total Carbohydrate 52.5 g
    17%
    Dietary Fiber 19.4 g
    77%
    Sugars 9.9 g
    39%
    Protein 14.7 g
    29%

    The following items or measurements are not included:

    parsnips

    stock

    Ideas from Food.com

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