Yellow Soybean, Lentil, and Carrot Curry

  • Yield: 6 servings

Look for canned soybeans next to the garbanzo beans in the supermarket.


1tablespoon olive oil
2cups chopped green onion
1tablespoon red curry paste
4cups vegetable broth, divided
2cups finely chopped carrot
2tablespoons minced peeled fresh ginger
3-- garlic cloves, minced
1cup dried small red lentils
1-- (15-ounce) can yellow soybeans, rinsed and drained
1/3cup minced fresh cilantro
1/4teaspoon salt
1/4teaspoon freshly ground black pepper
6tablespoons plain fat-free yogurt
-- Fresh cilantro sprigs (optional)


  1. Heat the oil in a large saucepan over medium-high heat. Add onion; sauté 3 minutes or until tender. Stir in curry paste; cook 1 minute. Add 1/2 cup broth, carrot, ginger, and garlic; cook 6 minutes or until carrot is tender, stirring occasionally. Add 3 1/2 cups broth, lentils, and soybeans; bring to a boil. Reduce heat; simmer 10 minutes or until lentils are tender. Stir in cilantro, salt, and black pepper. Divide evenly among 6 bowls; dollop with yogurt. Garnish with cilantro sprigs, if desired.

Nutritional Info *per serving

  • Calories 314
  • Fat 9.7g
  • Saturated Fat 1.3g
  • Polyunsaturated Fat 3.9g
  • Monounsaturated Fat 3.2g
  • Cholesterol 0mg
  • Sodium 937mg
  • Carbohydrate 39.5g
  • Fiber 11.8g
  • Protein 22.8g