Don't let the ingredient list intimidate you. This recipe is very simple. Once your chopping is done, the rest is quite simple. If you don't have a blender, you can leave the soup unblended.



 

    Serves: 4 servings    Total Time:  30 minutes minutes Prep Time: 10 minutes minutes Cook Time: 18-20 minutes minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Onion - 1 small onion, diced Garlic - 2 cloves, minced or ½ teaspoon, powdered  Broth - 3 cups vegetable broth, chicken broth or water  Lentils - ½ cup red lentils Tomatoes - 14 oz canned, no-salt-added, diced tomatoes Carrots - ½ cup carrots, sliced Celery - ½ cup celery stalks, sliced Garam\_masala - 1 teaspoon Paprika - 1 teaspoon Cumin - ½ teaspoon, ground  Cinnamon - ½ teaspoon cinnamon Curry - ½ teaspoon, powdered 

## Instructions

Step 1

In a medium pot, saute onions and garlic for 3 minutes.

Step 2

Add remaining ingredients and bring to boil.

Step 3

Reduce to simmer and cover for about 15 minutes, or until lentils are fully tender.

Step 4

Transfer ½ of soup to blender and puree. Return to pot and mix with remaining soup.

 

### Notes

## Nutrition Information

  Calories: 155 Calories Fat: 2g Saturated Fat: 0 Carbohydrates: Net Carb: 25 g Dietary Fiber: 10g Protein: 12g Sodium: 200  

## Dietary Restrictions

 Vegan