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

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    30 mins

    45 mins

    Jainagirl's Note:

    The original recipe for this dish came from an old New York Times International Cookbook. Of course, I had to tweak it a bit!

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    Ingredients:

    Serves: 4-6

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Render salt pork in large heavy soup pot. Remove and discard. Add onion, celery and carrot and saute until softened. Add curry powder and garam masala to taste and cook 1 - 2 minutes.
    2. 2
      Add water. Bring to a boil, reduce heat and simmer, partially covered, for about 45 to 60 minutes or until lentils are very tender.
    3. 3
      Original recipe says to puree the soup, but this doesn't seem necessary. Stir in the lemon juice off the heat, just before serving. Season with salt and white pepper to taste. Add optional hot sauce to taste.
    4. 4
      To serve, ladle soup over cooked basmati rice in a deep soup bowl. Top with a generous dollop of sour cream.

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    Ratings & Reviews:

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    Nutritional Facts for Curried Lentil Soup

    Serving Size: 1 (716 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1021.5
     
    Calories from Fat 234
    22%
    Total Fat 26.1 g
    40%
    Saturated Fat 12.4 g
    62%
    Cholesterol 38.5 mg
    12%
    Sodium 294.4 mg
    12%
    Total Carbohydrate 159.7 g
    53%
    Dietary Fiber 33.6 g
    134%
    Sugars 5.6 g
    22%
    Protein 37.0 g
    74%

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