Curried Carrots and Lentils
1 cup dry red lentils – rinsed
6 medium carrots – chopped
1 medium onion – chopped
1 clove garlic minced (or 1 tsp)
1 tbsp curry powder
1 bouillon cube (vegetable or chicken flavour)
6-8 cups water
Salt and pepper to taste…
In a large pot, saute the onion and garlic in 2 tbsp butter or oil for about 5 minutes. Add the curry powder and stir.
Add the lentils, carrots, 6 cups of water and bouillon cube. Simmer on medium until carrots are tender.
Remove from heat. Add salt and pepper to taste.
Use a hand held mixer or blender to puree. It will be thick so you can add more water to make it soup consistency or spoon it over basmati rice as pictured.
So delicious and nutritious.
8 one cup servings, approximately 100 calories each
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