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Lentil Soup

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Ingredients

Adjust Servings:
1 tablespoon vegetable oil
1 yellow onion finely chopped
1/4 cup korma curry paste
1 quart vegetable stock
1 (14 ounce) can diced tomatoes
2/3 cup red lentil rinsed
1/4 cup pearl barley washed
1/2 cup chopped fresh coriander leaves

Nutritional information

234.3
Calories
48 g
Calories From Fat
5.3 g
Total Fat
0.8 g
Saturated Fat
0 mg
Cholesterol
13.6 mg
Sodium
38.8 g
Carbs
9.2 g
Dietary Fiber
4.1 g
Sugars
11.2 g
Protein
183g
Serving Size

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Lentil Soup

Features:
    Cuisine:

    Made this soup today for lunch in order to use up some cooked lentils that I had on hand. I did not have Korma curry paste, but did have Korma curry sauce which contains coconut milk and spices. This soup had a really nice flavor from the tomatoes, curry sauce and cilantro. The only change I would make next time is to increase the pearl barley. Served with some pita bread on the side.

    • 70 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Lentil Soup,Indian spiced red lentil soup,Made this soup today for lunch in order to use up some cooked lentils that I had on hand. I did not have Korma curry paste, but did have Korma curry sauce which contains coconut milk and spices. This soup had a really nice flavor from the tomatoes, curry sauce and cilantro. The only change I would make next time is to increase the pearl barley. Served with some pita bread on the side.,Indian spiced red lentil soup


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    Steps

    1
    Done

    Heat Oil in a Large Saucepan Over Medium-High Heat. Add Onion. Cook, Stirring, For 3 to 4 Minutes or Until Softened. Add Curry Paste. Stir to Combine.

    2
    Done

    Stir in Stock, Tomato, Lentils and Barley. Cover. Bring to the Boil. Reduce Heat to Low. Simmer For 20 to 25 Minutes or Until Barley Is Tender. Divide Between Bowls. Top With Coriander. Serve With Bread.

    Avatar Of Raya Mcpherson

    Raya Mcpherson

    Vegan chef specializing in vibrant and creative plant-based dishes.

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