Curry-Laced Tomato-Lentil Broth

70 minutes Prep: 15 minutes Cook: 50 minutes

233 calories per serving view nutrition facts

6-8 servings suggest servings

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Ingredients

1	cup	lentils, red
4	cups	water
1/4	teaspoon	turmeric
2	cups	tomatoes, canned	crushed
1 1/2	teaspoons	cumin
2	teaspoons	coriander	ground
1/2	teaspoon	cayenne pepper
1	teaspoon	onion	minced
1	teaspoon	garlic	minced
1	x	salt	to taste
1	tablespoon	lemon juice
1	tablespoon	vegetable oil
1	teaspoon	mustard seeds, black
2	tablespoons	coriander	chopped fresh

Directions

Wash lentils thoroughly.

Place in a pot with 3 cups water and turmeric.

Cook, partially covered, until very tender, about 30 minutes.

Combine lentils and 1 cup water in a deep pot.

Whisk to crush some of the lentils.

Add the tomatoes, cumin, ground coriander, cayenne, onion, garlic and salt and bring to a boil.

Lower heat and cook, partially covered, 10 minutes.

Add lemon juice.

Heat oil in a small skillet until hot.

Add mustard seeds and cover so the seeds do not fly out of the pan.

When they stop spattering, mix into soup.

Stir in fresh coriander.

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Nutrition Facts

Serving Size 418g

Amount per Serving

Calories 233 18% of calories from fat

	% Daily Value*
Total Fat 5.0g	7%
Saturated Fat 1.0g	3%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 187mg	8%
Total Carbohydrate 37.0g	12%
Dietary Fiber 17.0g	70%
Sugars 4.0g
Protein 14.0g	28%

Vitamin A	4%		Vitamin C	27%
Calcium	11%		Iron	33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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