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20-Minute Lentil Soup

By The Canadian Living Test Kitchen

Tested till perfect

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20-Minute Lentil Soup

This recipe makes 4 servings

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Nutritional Info

Per serving: about -
cal 283
pro 15 g
total fat 5 g
sat. fat 0
carb 46 g
fibre 9 g
chol 0 mg
sodium 750 mg
% RDI: -
calcium 9
iron 46
vit A 164
vit C 20
folate 140

This vegetarian soup brims with flavour — and nutrition. Spinach and lentils make it an excellent source of folate, carrots are an excellent source of beta-carotene and lentils are a high source of fibre. Serve with whole grain bread and follow with frozen yogurt and fruit.

Ingredients

  • 1 tbsp vegetable oil
  • 4 green onions, chopped
  • 3 carrots, chopped
  • 1 potato, peeled and chopped
  • 1 tbsp tomato paste
  • 2 tsp mild curry paste
  • 2-1/2 cups vegetable stock
  • 2-1/2 cups water
  • 1 cup dried red lentils
  • 2 cups packed fresh baby spinach

Preparation

In large saucepan, heat oil over medium heat; fry chopped green onions, carrots and potato, stirring occasionally, until onions are softened, about 4 minutes. Stir in tomato paste and curry paste.

Add stock, water and lentils; bring to boil. Reduce heat, cover and simmer until lentils are tender, about 12 minutes. Stir in spinach.

Source : Canadian Living Magazine: March 2006

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