Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
- 2 tsp olive oil
- 1 cup onion
- 1 cup diced carrots
- 3/4 cup chopped celery
- 1 tbsp curry powder
- 1 cup green/brown lentils, rinsed and sorted through
- 1 15 ounce can crushed tomatoes
- 3 cups fat-free, low sodium vegetable broth
Preparation:
Heat oil on medium heat in a Dutch oven. Gently sauté onions, celery and carrots until softened. Add curry powder and stir into vegetables. Add lentils, tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 25 minutes.Serves 6
Per Serving: Calories 191, Calories from Fat 27, Total Fat 3.1g (sat 0.4g), Cholesterol 0mg, Sodium 149mg, Carbohydrate 29.5g, Fiber 12.8g, Protein 11.4g
