lentil and bean curry soup

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Lentil and Bean Curry Soup

 

Recipe By :BHG

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian {Posted}

 

Amount Measure Ingredient -- Preparation Method

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3 cups water

14 1/2 ounces defatted low-sodium vegetable broth -- (1 3/4 cups)

6 3/4 ounces lentil pilaf mix

1 tablespoon curry powder

1/2 cup frozen peas

16 ounces chopped tomatoes -- (canned, low salt)

15 ounces canned great northern beans -- rinsed

 

In a 4 quart dutch oven, combine water, broth, lentil mix with seasonings, and

curry powder. Bring to a boil; reduce heat. Simmer, covered, for 30 minutes. Add

peas, cook, uncovered, 5 to 10 minutes or until lentils are tender. Stir in

undrained tomatoes and rinsed beans. Heat through. Served with a multigrain

dinner roll.

 

 

CALS: 388; 2 g fat; 1 g fiber.

 

Source:

" Better Homes and Gardens 1993 March "

 

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Per Serving (excluding unknown items): 345 Calories; 3g Fat (7.0% calories from

fat); 15g Protein; 66g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 1208mg

Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fat.

 

NOTES : Keep these ingredients on hand so when you're short on time, you can

stir this soup together fast. Look for lentil pilaf mix near the rice in the

supermarket. Manischewitz ® is one brand.

 

Nutr. Assoc. : 0 0 2365 0 0 0 0