Curried Lentil Soup
Curry lovers will enjoy this Indian-inspired recipe that combines lentils, kale, carrots, and tomatoes into a mouthwatering soup.
Ingredients
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1 tablespoon olive oil
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1 large onion, chopped
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1 large carrot, peeled and chopped
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2 teaspoons curry powder
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1 can (14.5 ounces) diced tomatoes, drained
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1 cup dried lentils, picked over
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4-1/2 cups low-sodium chicken broth
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1 cup water
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1/2 teaspoon black pepper
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1/4 teaspoon salt
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1 bunch (about 3/4 pound) fresh kale, rinsed, tough stems removed, leaves coarsely chopped (about 8 cups)
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1/4 cup 2% Greek yogurt
Directions
1.
Heat olive oil in a large pot over medium-high heat. Cook onion and carrot, stirring occasionally, 5 minutes. Stir in curry powder and cook 1 minute more.
2.
Add tomatoes, lentils, broth, water and 1/4 teaspoon pepper to pot. Bring to a boil, then partially cover. Reduce heat to medium-low and simmer for 45 minutes or until lentils are tender.
3.
In batches, puree soup in a blender until smooth; return to pot and gently reheat. Stir in remaining 1/4 teaspoon pepper, salt and kale. Cook 5 minutes or until kale is wilted and tender. Dollop each serving with 1 tablespoon yogurt.
Nutrition information
Calories 314, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 7 mg, Sodium 1028 mg, Carbohydrate 50 g, Fiber 11 g, Protein 22 g.
Percent Daily Values are based on a 2,000 calorie diet
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