Vegetarian

Lentil Curry Soup is for Soup.

Lentil Curry Soup takes 30 minutes to prepare.

Lentil Curry Soup takes 60 minutes to cook.

Lentil Curry Soup makes 12 servings.

The ingredients for Lentil Curry Soup are:

2 cup Lentils
1 cup, chopped Onions, raw
2 cup Canned Carrots
1 cup, cubes Butternut Squash
1.75 cup Coconut Milk, original, Friendly Farms
2.5 cup Vegetable Broth
4 tbsp Spread, Land O Lakes, Fresh Buttery Taste
2 clove Garlic
2 tsp ground tumeric (by INSPIREDBYCHJ)
2 tsp Curry powder
2 tsp Ginger, ground
2 tsp Cinnamon, ground
1 tsp Coleman's Mustard Powder (by KAY-AICH)
1 cup Half and Half Cream

Here is how you make Lentil Curry Soup:

Smash garlic cloves and mince; set aside. Mash or puree carrots and cooked squash and set aside. Sautee onion in butter until transparent. Add 1 cup of broth and spices to onions and bring to a boil, stirring to blend. Add remaining ingredients except garlic and return to boil. Turn heat to low and simmer for 60 minutes. Add mince garlic and simmer for an additional 5 minutes. Serve with a dollop of sour cream or yogurt.Serving Size: Makes 10 to 12 (2 ladle) bowlsNumber of Servings: 12Recipe submitted by SparkPeople user KROSKOW.

The nutritional information for Lentil Curry Soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 130.6

• Total Fat: 6.1 g
• Cholesterol: 8.1 mg
• Sodium: 329.2 mg
• Total Carbs: 15.0 g
• Dietary Fiber: 4.4 g
• Protein: 4.2 g

Lentil Curry Soup is Indian cuisine.

The dietary needs meet for Lentil Curry Soup is Vegetarian