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| Curried Lentil Soup (A&P) Recipe |
Category: Soups
Rating:
N/A
Servings: 4
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Ingredients
1 onion; chopped
3/4 cup chopped celery; (1-stick)
1 carrot; chopped
1 clove garlic; crushed
3/4 cup red lentils; sorted and rinsed
4 cup water; more or less
1 teaspoon curry powder
1 teaspoon turmeric
1 salt and pepper; to taste
1 tablespoon chopped fresh parsley; to garnish
Cooking 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)*
soups
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