Weight Watchers Curry Lentil Soup

Ingredients:

• 1 cup dry brown lentils, rinsed and drained
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 6 cups vegetable broth (low-sodium)
• 1 can (14 ounces) diced tomatoes, undrained
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• Lemon wedges for serving (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté until the vegetables are softened, about 5 minutes.
2. Add the minced garlic, curry powder, cumin, coriander, and turmeric to the pot. Stir well to coat the vegetables in the spices.
3. Pour in the rinsed brown lentils, vegetable broth, and diced tomatoes (including the juice). Bring the soup to a boil.
4. Reduce the heat to low, cover the pot, and let the soup simmer for about 25-30 minutes or until the lentils are tender.
5. Season the soup with salt and pepper to taste.
6. Ladle the soup into bowls and garnish with fresh cilantro if desired. Serve with lemon wedges on the side for a burst of citrus flavor.

WW Points (Approximate per Serving):

For a typical serving size (1/6th of the recipe), it’s 4WW points.