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Curried Lentil Soup

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Kindly Submitted by

The Picky Eater

Curried Lentil Soup

Ingredients

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  • 1 tsp organic, nonGMO canola oil (or you can use grapeseed oil, or olive oil)
  • 1 cup chopped onion
  • 1 Tbsp minced fresh garlic (about 4 cloves)
  • 1 Tbsp minced peeled fresh ginger
  • 1.5 Tbsp curry powder
  • 1/8 tsp cayenne pepper
  • 3 cups vegetable broth, low sodium
  • 1.5 Tbsp balsamic vinegar
  • 16 oz package steamed lentils
  • 2 cups fresh baby spinach
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup chopped fresh cilantro (use about 1 tsp per serving)
  • 1/4 cup plain fat free greek yogurt (use about 1 Tbsp per serving)

Nutritional Info

  • Serving Size: 4
  • Calories: 210
  • Carbs: 35 g
  • Fat: 2 g
  • Protein: 14 g
  • Sodium: 552 mg
  • Sugar: 8 g

Directions

1. Heat a large pot over medium heat. Add oil to pan, add onion, saute 3 minutes. Add garlic and ginger, saute 1 minute. Add curry powder and cayenne pepper, cook 30 seconds, stirring constantly.

2. Add broth, vinegar and lentils. Increase heat to high, bring to a boil. Reduce heat, simmer 5 minutes.

3. Take an immersion blender and blend the lentil mixture. Add in spinach, salt, and pepper to the pot, stir until spinach wilts.

4. Stir in 2 Tbsp cilantro. Serve with yogurt and remaining cilantro.

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