Curried Tomato Lentil Soup

Ingredients

• Onions

  Raw

  ½ cup, chopped or 80g

• Carrots

  Raw

  1 medium or 61g

• Ginger root

  Raw

  ½ tsp or 1g

• Garlic

  Raw

  3 cloves, minced or 9g

• Curry powder

  Spices

  1 tbsp or 6g

• Fenugreek seed

  Spices

  1 tsp or 4g

• Vegetable Broth

  From bouillons. Low sodium

  2 ½ cup or 600g

• Tomato paste

  Canned, without salt added

  ¼ cup or 66g

• Lentils

  Raw

  ¼ cup or 48g

• Potato

  Flesh and skin, raw

  1 Potato medium or 213g

• Orzo

  Safeway

  ⅓ cup dry or 57g

Directions

1. Over medium-high heat, sauté the onion until it is brown, about 10-15 minutes.
2. Reduce the heat to medium. Add the carrot, ginger, garlic, curry powder, and fenugreek, sautéeing them for about 1 minute.
3. Add the veggie broth and tomato paste, stirring until the tomato paste is thoroughly combined with the broth. Bring the soup to a simmer. Add the lentils and stir. Once the soup comes back to a simmer, cover the pot and reduce the heat to low. Cook the soup for 20 minutes. Add the potato and orzo; cook the soup, covered, for 5 more minutes or until potatoes are tender.

Similar Foods

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• Ceviche
• Black Bean Soup
• Rainy Day Vegan Tomato Soup
• Curried Lentils
• Mixed Vegetable Soup