Curried Lentil Soup

By Jeanette Terry

Ingredients
  • 1 cup lentils, rinsed

  • 1 onion, chopped

  • 2 celery stalks, sliced

  • 4 garlic cloves, minced

  • 1 teaspoon whole cumin seed

  • 8 cups water

  • 1/2 cup couscous or white basmati rice

  • 1 cup chopped tomatoes

  • 1-1/2 teaspoons curry powder

  • 1/ 8 teaspoon black pepper

  • 1 teaspoon salt

Directions
  1. Bring the lentils, onion, celery, garlic, cumin seed, and water to a simmer in a large pot over medium heat. Cover and cook until the lentils are tender, about 50 minutes.

  2. Stir in the couscous or rice, chopped tomatoes, curry powder, and pepper. Continue cooking until the couscous is tender, about 10 minutes. Add salt to taste.


Nutritional Facts

Servings
10
Makes 10 Servings
Serving size
1 cup
• Calories 122
• Trace of fat
• Carbohydrates 23 g
• Sodium 264 mg
• Protein 7 g
• Fiber 4 g
Exchanges
1 ½ starch
1 lean meat

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