Curried Red Lentil Soup
Curried Red Lentil Soup is easy and fast to prepare. The warming curry flavors warm up even the coldest of days.
Servings 8
Calories 235kcal
Ingredients
- 2 tablespoons Canola Oil
- 1 medium Onion chopped
- 1 tablespoon diced Garlic
- 1 1/2 tablespoons diced Gingerroot
- 1 tablespoon Madras Curry Powder
- 1 teaspoon Turmeric
- 1 teaspoon ground Cumin
- 1 teaspoon ground Coriander
- 1/2 teaspoon Kosher Salt
- 2 cups Red Lentils sorted
- 8 cups Low Sodium Chicken Stock
- 1 14.5-ounce can Diced Tomatoes with juices
- 2 Bay Leaves
- 1 tablespoon Lime Juice
- Garnish: torn cilantro leaves
Instructions
- In a heavy stock pot or Dutch oven, heat the oil on medium-high heat. Add the onions, garlic and ginger and saute until onions become transluscent (3-4 minutes).
- Add the curry powder, turmeric, cumin, coriander and salt; stir to fully combine. Allow to become fragrant (1-2 minutes.
- Stir in the lentils, chicken stock, and tomatoes. Bring to a boil; add bay leaves, reduce heat to simmering, cover, and allow to cook for 25 minutes until the lentils are fully cooked.
- Remove bay leaves. Stir in the lime juice, adjust salt and pepper and serve. NOTE: if desired, an immersion blender (or traditional blender) may be used to partially or fully puree the soup. Garnish with torn cilantro leaves if desired.
Nutrition
Calories: 235kcal | Carbohydrates: 31g | Protein: 16g | Fat: 5g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 220mg | Potassium: 663mg | Fiber: 14g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 3.5mg | Calcium: 40mg | Iron: 4.2mg