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    You are in: Home / Low-cholesterol / Curried Lentil and Spinach Soup Recipe
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    Curried Lentil and Spinach Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    20 mins

    50 mins

    hipbonez's Note:

    Recipe from epicurious.com. I've yet to try it, I hope it comes out well.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oil in heavy large pot over medium-high heat.
    2. 2
      Add next 4 ingredients; sauté until golden, about 10 minutes.
    3. 3
      Stir in curry powder, ginger, cumin, bay leaf, and dried crushed red pepper.
    4. 4
      Add 9 1/2 cups water and dried lentils; bring to boil.
    5. 5
      Reduce heat to medium-low and simmer uncovered until lentils are tender, adding more water by 1/2 cupfuls to thin soup, if desired, about 25 minutes.
    6. 6
      Add spinach; simmer until spinach is wilted, about 5 minutes.
    7. 7
      Season soup with salt and pepper.

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    Ratings & Reviews:

    • on September 24, 2008

      55

      This was a simple and wonderful soup. It's a plus that it's also vegan.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Curried Lentil and Spinach Soup

    Serving Size: 1 (848 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 521.6
     
    Calories from Fat 77
    14%
    Total Fat 8.6 g
    13%
    Saturated Fat 1.2 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 95.1 mg
    3%
    Total Carbohydrate 81.3 g
    27%
    Dietary Fiber 38.2 g
    152%
    Sugars 6.8 g
    27%
    Protein 31.9 g
    63%

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