Curried Lentil Soup
- Yield: 10 servings
Ingredients
- 1cup dry lentils, rinsed
- 1-- onion, chopped
- 2-- celery stalks, sliced
- 4-- garlic cloves, minced
- 1teaspoon cumin seeds, or 1/2 teaspoon ground cumin
- 8cups water or vegetable broth
- 1/2cup dry couscous
- 1cup crushed tomatoes
- 1/2teaspoon curry powder
- 1/8teaspoon black pepper
- 1teaspoon salt, or to taste
Instructions
- Combine lentils, onion, celery, garlic, cumin and water or broth in a large pot. Bring to a simmer, then cover loosely and cook until lentils are tender, about 50 minutes.
- Stir in couscous, tomatoes, curry powder and black pepper. Continue cooking until couscous is tender, about 10 minutes. Add salt to taste. Makes about 10 cups.
Recipe reprinted with permission from Healthy Eating for Life to Prevent and Treat Diabetes by Patricia Bertron, R.D.; recipe by Jennifer Raymond, M.S., R.D.
Nutritional Info *per serving
- Calories 107
- Fat .4g
- Saturated Fat 0.1g
- Cholesterol 0mg
- Sodium 280mg
- Carbohydrate 20g
- Fiber 4g
- Sugars 1.6g
- Protein 6.4g