Curried lentil soup (a&p)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Onion; chopped | |
| ¾ | cup | Chopped celery; (1-stick) |
| 1 | Carrot; chopped | |
| 1 | Clove garlic; crushed | |
| ¾ | cup | Red lentils; sorted and rinsed |
| 4 | cups | Water; more or less |
| 1 | teaspoon | Curry powder |
| 1 | teaspoon | Turmeric |
| Salt and pepper; to taste | ||
| 1 | tablespoon | Chopped fresh parsley; to garnish |
Directions
Examine the red lentils and discard debris. Rinse and drain.
Place all the ingredients, except the salt, pepper and parsley, in a large saucepan. Bring to the boil, cover and simmer for 45 minutes, stirring occasionally. Add salt and pepper to taste and pour into warmed soup tureens/mugs and sprinkle with the parsley to serve.
Serves 4 to 6 as a starter. Prep 10 mins; cook 45. May be made ahead and frozen. mc-PER SERVING 3% cff: 145 cals; 0.6g fat; 11g prot; 26g carb; 0mg chol; 175mg sod; 12.7g fiber.
*Recipe from HIGH FIBRE COOKING, by Carole Handslip, (1988) A&P Creative Cooking Collection. ISBN 0920691226>from Pat Hanneman (Kitpath) > Recipe by: HIGH FIBRE COOKING, by Carole Handslip (1988)* Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 11, 1998