Curried Lentil Soup

Curry lovers will enjoy this Indian-inspired recipe that combines lentils, kale, carrots, and tomatoes into a mouthwatering soup.

Curried Lentil Soup
Servings: 4 Prep 10 mins Cook 55 mins

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 large carrot, peeled and chopped
  • 2 teaspoons curry powder
  • 1 can (14.5 ounces) diced tomatoes, drained
  • 1 cup dried lentils, picked over
  • 4 1/2 cups low-sodium chicken broth
  • 1 cup water
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 bunch (about 3/4 pound) fresh kale, rinsed, tough stems removed, leaves coarsely chopped (about 8 cups)
  • 1/4 cup 2% Greek yogurt

Make It

1. Heat olive oil in a large pot over medium-high heat. Cook onion and carrot, stirring occasionally, 5 minutes. Stir in curry powder and cook 1 minute more.

2. Add tomatoes, lentils, broth, water and 1/4 teaspoon pepper to pot. Bring to a boil, then partially cover. Reduce heat to medium-low and simmer for 45 minutes or until lentils are tender.

3. In batches, puree soup in a blender until smooth; return to pot and gently reheat. Stir in remaining 1/4 teaspoon pepper, salt and kale. Cook 5 minutes or until kale is wilted and tender. Dollop each serving with 1 tablespoon yogurt.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 314, Fat, total (g): 4, chol. (mg): 7, sat. fat (g): 1, carb. (g): 50, fiber (g): 11, pro. (g): 22, sodium (mg): 1028, Percent Daily Values are based on a 2,000 calorie diet.