Curried Lentil Soup Recipe

Ingredients

1 tsp organic, non-GMO 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

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.

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

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

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

Kindly Submitted by “The Picky Eater”