Curry Lentil Soup
Spiced Pita Bread
Ingredients
- ½ cup diced sweet onion
- 1 tsp curry powder
- 1 Tbsp olive oil
- 1 (15.5-oz) can lentils, rinsed and drained
- ½ (32-oz) carton vegetable broth
- ½ (14.5-oz) can diced tomatoes with roasted garlic
- ½ (13.5-oz) can coconut milk
- 1 Tbsp lime juice
Instructions
- Sauté onion and curry powder in hot oil in a Dutch oven over medium-high heat 5 minutes or until onion is tender.
- Stir in lentils, broth, tomatoes, and coconut milk. Bring to a boil, reduce heat, and simmer 10 minutes or until thoroughly heated. Stir in lime juice.
Side Dish Ingredients
- 2 whole wheat pita bread rounds
- 2 tsp olive oil
- ¼ tsp garlic powder
- ⅛ tsp ground coriander
Side Dish Instructions
- Preheat oven to 450°F. Arrange pita bread on a baking sheet. Brush both sides with oil, and sprinkle with garlic powder and coriander.
- Bake 2 to 3 minutes or until thoroughly heated; cut into wedges.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
454
|
191
|
645
|
| Fat (g) | 21 | 6 | 27 |
| Sat. Fat (g) | 14 | 1 | 15 |
| Protein (g) | 16 | 6 | 22 |
| Carb (g) | 47 | 30 | 77 |
| Fiber (g) | 17 | 3 | 20 |
| Sodium (mg) | 1466 | 225 | 1691 |
| T. Sugs (g) | 17 | 2 | 19 |
| A. Sugs (g) | 0 | 0 | 0 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
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