Curry Lentil Stew

Curry Lentil Stew

  • 1 small onion (diced)
  • 2 cloves garlic (minced, or 2 cubes frozen Crushed Garlic)
  • 2 Tbsp curry powder
  • 3 cups filtered water
  • 2 tomatoes (chopped)
  • 3 carrots (diced)
  • 3 celery stalks (sliced)
  • 1 bunch kale or collard greens
  • 2 cups Steamed Lentils (17.6-oz)
  • 1 tsp salt
  1. In a large soup pot over medium-high heat, sauté onion, garlic, and curry powder in olive oil until onion is translucent, about 4 minutes.
  2. Add remaining ingredients and bring to a boil. Reduce heat to simmer and cook, covered, 10 minutes.

Per cup: 145 calories, 1.5 g total fat, 0 g saturated fat, 0 mg cholesterol, 459 mg sodium, 23.5 g carbohydrates, 9 g fiber, 2.5 g sugar, 9.5 g protein, 54.5% vitamin A, 17% vitamin C, 6.5% calcium, 23% iron

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