Curried Lentil Soup with Tomatoes and Spinach
INGREDIENTS:
1 Onion; chopped
3/4 c Chopped celery; (1-stick)
1 Carrot; chopped
1 Clove garlic; crushed
3/4 c Red lentils; sorted and
-rinsed
4 c Water; more or less
1 ts Curry powder
1 ts Turmeric
Salt and pepper; to taste
1 tb Chopped fresh parsley; to
-garnish
1 Onion; chopped
3/4 c Chopped celery; (1-stick)
1 Carrot; chopped
1 Clove garlic; crushed
3/4 c Red lentils; sorted and
-rinsed
4 c Water; more or less
1 ts Curry powder
1 ts Turmeric
Salt and pepper; to taste
1 tb Chopped fresh parsley; to
-garnish
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)
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)