Sweet Lentil Soup with Asparagus Tips

4
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"This started out as a soup recipe but can be used as a vegetarian rice dish. A sweet accompaniment to a plate of Basmati rice and assorted Indian breads."
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Ingredients

1 h 30 m servings 319 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 319 kcal
  • 16%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 50.8g
  • 16%
  • Protein:
  • 17 g
  • 34%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 1367 mg
  • 55%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Cut the top off of the head of garlic and place in a shallow dish in 1 inch of water. Drizzle with 2 tablespoons olive oil, sprinkle with basil, cover and place on a baking sheet. Halve and seed the bell pepper, drizzle with remaining 1 tablespoon olive oil and place on the baking sheet.
  3. Bake garlic and pepper in preheated oven until pepper is browned and garlic is soft, 20 to 40 minutes. Remove from oven and, when cool enough to handle, remove skin from pepper and chop. Squeeze out garlic cloves and mash together in a bowl to form a paste.
  4. While garlic and pepper are baking, combine lentils and chicken broth in a large pot over medium heat. Bring to a boil, then reduce heat and simmer 40 minutes, until lentils are just tender.
  5. Stir garlic paste, bell pepper, carrots, onion, asparagus, peas into lentil mixture, adding more broth to thin if necessary. Season with sugar, marmalade, curry powder, saffron, salt and pepper. Simmer 30 minutes more, until vegetables are tender and flavors are well blended.

Reviews

4

Sooooper-nummy! I was thrilled to find a recipe with lentils and curry... I was tempted to make it vegetarian (for my BF's sake), but instead relented and added 2 breasts of chicken. This is t...

This came out pretty well, I used prepared lentils which cut down the time spent cooking. I also used a lot more curry and I think it might have over shadowed the other flavors too much. The tim...

I never thought I would like lentils but this is wonderful. It does get thick. You can thin it or just leave it alone. I like it thick.

I'm not sure if I did something wrong, but this recipe was just not very good. Way too sweet.