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    You are in: Home / Recipes / Curry Potato Lentil Soup Recipe
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    Curry Potato Lentil Soup

    1/1 Photo of Curry Potato Lentil Soup

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    Red Jenny's Note:

    Very warming for cold days. Healthy, vegetarian, gluten-free (just make sure your bouillon is gluten free!).

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      1. Fry onions in olive oil until beginning to brown.
    2. 2
      2. Add garlic, celery and carrots and cook until beginning to soften.
    3. 3
      3. Add spices and cook until fragrant.
    4. 4
      4. Add potatoes, lentils, tomato juice, mustard and bouillon and water to cover by a couple of inches (about 1 cup - if it is too thick you can always add more water.).
    5. 5
      5. Simmer until potatoes are soft and lentils are beginning to break down, about 1/2 hour.
    6. 6
      6. Add more spices to taste if necessary. Stir in coconut milk and salt to taste.
    7. 7
      7. Devour, but don't let the potatoes burn your mouth!

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    Ratings & Reviews:

    • on January 06, 2014

      55

      This was delicious. Had to substitute tomato paste for tomato juice, and threw in the whole can of coconut milk. Used 2 bullion cubes. Will definitely make this again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 29, 2013

      55

      As I made this soup recipe I was pretty sure I would not like it. How could all these flavors meld? Well boy was I surprised.when I tasted it. It was one of the best winter soups I have ever made.Now The potatoes were a little crisp and I had cooked it over the suggested. I might suggest she suggest the size of the cubed potato . same for the celery. Still this soup is wonderful. Thanks Red Jenny.Made for spring 2013 PAC

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

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    Nutritional Facts for Curry Potato Lentil Soup

    Serving Size: 1 (471 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 440.8
     
    Calories from Fat 76
    17%
    Total Fat 8.5 g
    13%
    Saturated Fat 3.6 g
    18%
    Cholesterol 0.0 mg
    0%
    Sodium 625.3 mg
    26%
    Total Carbohydrate 78.0 g
    26%
    Dietary Fiber 12.4 g
    49%
    Sugars 19.6 g
    78%
    Protein 17.5 g
    35%

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