Tomato Lentil Shorbais a low-fat protein-rich dish. This healthy soup has included warm spices, and vegetables. Try this spicy warm soup in winter.
½ yellow onion, diced
1 small carrot, diced
1 tsp. freshly grated ginger
3 cloves garlic, minced
1 tbsp curry powder
1 tsp fenugreek seeds
1 ½ cups vegetable broth
¼ cup tomato paste
¼ cup brown or green lentils
1 Yukon Gold potato, diced
1. Over medium-high heat, saute the onion until it is brown. Reduce the heat to medium. Add the carrot, ginger, garlic, curry powder, and fenugreek, sauteing them for about 1 minute.
2. Add the veggie broth and tomato paste, stirring until the tomato paste is thoroughly combined with the broth. Bring the soup to a simmer. Add the lentils and stir. Once the soup comes back to a simmer, cover the pot and reduce the heat to low. Cook the soup for 20 minutes. Add the potato; cook the soup, covered, for 5 more minutes.
Serves 3
Calories 222kcal, Fat 1g, Carbs 46g, Protein 7.5g.
