Appetizers / Soups / Salads

Curried Lentil Soup...cooking light version with adjustments takes several minutes to prepare.

Curried Lentil Soup...cooking light version with adjustments takes several minutes to cook.

Curried Lentil Soup...cooking light version with adjustments makes 7 servings.

The ingredients for Curried Lentil Soup...cooking light version with adjustments are:

1 Tbsp Coconut Oil
1 med onion, finely chopped
2 large carrots, finely chopped
2 celery ribs, finely chopped
3 cloves garlic, minced
2 tbsp. curry powder
6 cups low sodium chicken broth (or vegie broth)
1 1/2 cups dried lentil, washed & picked over
1 tsp kosher salt
1/2 tsp black pepper
1 13.6 oz lite coconut milk (250cal)

Here is how you make Curried Lentil Soup...cooking light version with adjustments:

1. In a large pan, warm oil over medium heat. Cook onion, carrot and celery, stirring often, until softened, about 8 minutes. Add garlic; saut? for 1 to 2 minutes longer. Add curry powder; saut? for 2 minutes longer.2. Stir in broth, lentils, 1 tsp. salt and 1/2 tsp. pepper. Bring to a boil over high heat, cover pot, reduce heat to medium-low and simmer until lentils are very soft, about 40 minutes. Remove from heat and let cool slightly. Working in batches, puree half of soup in a blender until nearly smooth. Return pureed soup to pan. Stir in coconut milk and reheat gently over medium-low heat, stirring occasionally; do not boil. Season with salt and pepper. Ladle into bowls & serve.Serving Size:?makes 7 1-cup servings

The nutritional information for Curried Lentil Soup...cooking light version with adjustments is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 217.5

• Total Fat: 5.5 g
• Cholesterol: 0.0 mg
• Sodium: 389.4 mg
• Total Carbs: 30.6 g
• Dietary Fiber: 7.8 g
• Protein: 12.6 g