Curried Lentil & Vegetable Soup
Curried Lentil & Vegetable Soup
Ingredients
- 1 tablespoon olive oil extra virgin
- 1 leek finely sliced
- 3 cloves garlic finely sliced
- 1 carrot large, finely chopped
- 3 celery sticks finely chopped
- 1 tablespoon curry powder
- 2 tomatoes medium, finely diced
- 1 cup dried soup mix or red lentils
- 3 cups water
- 1 tablespoon soy sauce tamari
- 2 cups spinach or kale, shredded
- sea salt
- cracked black pepper
Instructions
Method:
- Heat olive oil in a medium/large saucepan. Add leek, and garlic and cook, stirring until leek softens. Add the carrot, celery and stir through for 2-3 mins. Add the curry powder and stir, cooking for 2 mins.
- Add the tomatoes to the saucepan and stir through. Then add the soup mix/lentils, water and soy sauce/tamari. Bring to the boil, then reduce the heat to low and simmer gently for 15 mins (until the lentils/soup mix are tender). Turn off the heat.
- Add the spinach/kale leaves and stir through. Season the soup well.
Nutrition
Calories: 77kcalCarbohydrates: 10gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 294mgPotassium: 368mgFiber: 3gSugar: 3gVitamin A: 4866IUVitamin C: 17mgCalcium: 58mgIron: 2mg
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