Name: Curry Lentil Soup
Prep time: 5 s
Cook time: 40 min
Total time: 5 min
Yield: 3-4
Cuisine: Cholesterol, Diabetes, Weight loss, Fibre-rich, Vegan, Vegetarian
Ingredients: Vegetables; Beans and pulses; 125 ml (½ cup) dry red lentils 125 ml (½ cup) split yellow peas 60 ml (¼ cup) converted brown rice 30 ml (2 tbsp) coconut milk powder 30 ml (2 tbsp) dried onion flakes 15 ml (1 tbsp) dried parsley 15 ml (1 tbsp) curry powder 10 ml (2 tsp) garlic powder 3 ml (½ tsp) black pepper

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Immerse yourself in an aromatic blend of exotic flavors, where lentils and spices come together harmoniously. Easy to prepare, indulge in this nourishing and flavorful soup that will satisfy your taste buds!

Preparation 5 min

Cooking 40 min

Portion 3-4

Nutrition Facts (per serving)

Calories

335

Fat

Carbohydrates

Fibre

Protein

Sodium

Ingredients

125 ml (½ cup) dry red lentils
125 ml (½ cup) split yellow peas
60 ml (¼ cup) converted brown rice
30 ml (2 tbsp) coconut milk powder
30 ml (2 tbsp) dried onion flakes
15 ml (1 tbsp) dried parsley
15 ml (1 tbsp) curry powder
10 ml (2 tsp) garlic powder
3 ml (½ tsp) black pepper

Preparation

In a 500 ml (2 cup) canning jar, layer all the ingredients, one after the other, to create distinct layers.
In a large pot, combine the contents of the jar with 2 liters (8 cups) of water and vegetables (fresh or frozen), if desired.
Bring to a boil. Cover and simmer for about 40 minutes or until the legumes and grains are tender. Adjust the seasoning. The next day, add broth as needed if the soup is too thick.