Yield: 4
Curried Lentil Soup
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Ingredients
- 1 tbsp oil
- 1 yellow onion, diced
- 1 garlic clove, minced
- 1 tsp fresh ginger
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 zucchini, diced
- 1 15-oz can lentils, drained and rinsed
- 1 19-oz can fire-roasted tomatoes
- 3 cups vegetable broth
- ¼ cup plain Greek yogurt
- ¼ cup fresh cilantro
- Salt and pepper, to taste
Instructions
- In a large pot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until it begins to soften, about 2 to 3 minutes. Stir in the garlic and ginger. Cook until they become fragrant, about 30 seconds. Add the curry powder and ground cumin and cook, stirring, until they become fragrant, about 30 seconds. Stir in the zucchini, lentils, fire-roasted tomatoes, and vegetable broth. Season with salt and pepper to taste. Bring the mixture to a boil then reduce the heat to medium-low. Simmer, stirring occasionally, until the zucchini has softened and the flavours have concentrated, about 5 to 10 minutes.
- Serve immediately topped with the Greek yogurt and cilantro. Store in the refrigerator for up to 5 days.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 221Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 1mgSodium: 740mgCarbohydrates: 34gFiber: 13gSugar: 9gProtein: 14g
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