Ingredients

  • 1 tablespoon minced garlic (I used minced garlic from a jar)
  • 1 tablespoon minced ginger
  • 1/2 cup chopped celery (or fennel)
  • 1 cup carrot (chopped)
  • 1/2 onion (chopped)
  • 2 tablespoons olive oil (use more or less, depending on your pan)
  • 1 tablespoon curry powder (I used Penzeys Sweet Curry Powder)
  • 1 cup brown lentils
  • 1 quart chicken stock
  • salt
  • ground black pepper
  • chopped cilantro (or parsley to garnish the soup)
Read Directions

NutritionView more

350Calories
Sodium24%DV570mg
Fat15%DV10g
Protein41%DV21g
Carbs15%DV45g
Fiber68%DV17g

PER SERVING *

Calories350Calories from Fat90
% DAILY VALUE*
Total Fat10g15%
Saturated Fat1g5%
Trans Fat
Cholesterol5mg2%
Sodium570mg24%
Potassium910mg26%
Protein21g41%
Calories from Fat90
% DAILY VALUE*
Total Carbohydrate45g15%
Dietary Fiber17g68%
Sugars8g16%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(4)

Yummly User
Sefton 17 Jan
Easy recipe but not soup consistency Added rice with it after
Yamina Maanan 13 Jun 2017
I did as written below with a little heat (cayenne & red pepper) and added some curcuma & cumin. I did not had fresh coriander so i took dried one. It turned out very good!
Gracia Watson 31 Jul 2016
Pretty awesome. A little heat definitely compliments the flavor. It was actually too soupy at the end for my tastes, so be careful how much you purée it. Definitely would make again.
leah S. 28 Feb 2016
I added a pinch of cayenne for a little heat, skipped the celery and used a whole onion. It turned out fantastic.