Vegan Recipes
Weight Watchers Curry Lentil Soup
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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:
- 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.
- Add the minced garlic, curry powder, cumin, coriander, and turmeric to the pot. Stir well to coat the vegetables in the spices.
- Pour in the rinsed brown lentils, vegetable broth, and diced tomatoes (including the juice). Bring the soup to a boil.
- Reduce the heat to low, cover the pot, and let the soup simmer for about 25-30 minutes or until the lentils are tender.
- Season the soup with salt and pepper to taste.
- 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.