Curried Lentil-Tomato Soup

Gluten Free
Health score
17%
Curried Lentil-Tomato Soup
45 min.
6
260kcal

Suggestions


Warm up your day with a delightful bowl of Curried Lentil-Tomato Soup, a dish that perfectly marries comfort and nutrition. This gluten-free recipe is not only easy to prepare but also packed with flavors that will tantalize your taste buds. Imagine the aromatic blend of curry powder, garlic, and ginger wafting through your kitchen as you cook—it's a sensory experience you won't want to miss!

With a hearty base of lentils and the richness of stewed tomatoes, this soup is a wholesome choice for lunch or dinner. The addition of crispy bacon adds a savory crunch that elevates the dish, while the creamy half-and-half provides a luxurious finish. Each serving is a balanced meal, offering a satisfying 260 calories, making it a guilt-free indulgence.

Perfect for busy weeknights, this recipe can be easily prepared in a slow cooker, allowing you to set it and forget it while you go about your day. In just 45 minutes of prep time, you can create a nourishing meal that serves six, making it ideal for family gatherings or meal prep for the week ahead. Dive into a bowl of this Curried Lentil-Tomato Soup and enjoy a comforting, flavorful experience that warms both the body and soul!

Ingredients

  • 0.5 cup carrots chopped
  • 0.5 cup celery chopped
  • teaspoons curry powder 
  • cup lentils dried
  • tablespoons sherry dry
  •  garlic clove finely chopped
  • 0.3 teaspoon ground cinnamon 
  • 0.5 teaspoon ground ginger 
  • 0.5 cup half and half 
  • cups beef broth fat-free
  • 29 ounce no salt added diced tomatoes undrained canned
  • 1.5 cups onion sweet chopped (1 onion)
  • slices bacon 

Equipment

  • bowl
  • frying pan
  • ladle
  • slow cooker

Directions

  1. Cook bacon in a large nonstick skillet over medium heat until crisp.
  2. Remove bacon from pan; crumble.
  3. Add onion and garlic to drippings in pan; saut 3 minutes.
  4. Transfer onion mixture to a 4-quart electric slow cooker. Stir in broth and next 7 ingredients (through tomatoes). Cover and cook on LOW for 8 hours.
  5. Stir in half-and-half and sherry. Ladle soup into bowls; sprinkle with crumbled bacon.

Nutrition Facts

Calories260kcal
Protein22.06%
Fat30.21%
Carbs47.73%

Properties

Glycemic Index
26.41
Glycemic Load
2.92
Inflammation Score
-9
Nutrition Score
19.436956447104%

Flavonoids

Catechin
0.15mg
Epicatechin
0.03mg
Epigallocatechin 3-gallate
0.03mg
Hesperetin
0.02mg
Naringenin
0.02mg
Apigenin
0.24mg
Luteolin
0.1mg
Kaempferol
0.51mg
Myricetin
0.49mg
Quercetin
5.9mg
Gallocatechin
0.04mg

Nutrients percent of daily need

Calories:259.69kcal
12.98%
Fat:8.84g
13.6%
Saturated Fat:3.47g
21.69%
Carbohydrates:31.42g
10.47%
Net Carbohydrates:19.16g
6.97%
Sugar:7.46g
8.29%
Cholesterol:16.74mg
5.58%
Sodium:363.3mg
15.8%
Alcohol:0.51g
100%
Alcohol %:0.17%
100%
Protein:14.52g
29.04%
Fiber:12.25g
49.02%
Folate:180.27µg
45.07%
Vitamin A:2076.83IU
41.54%
Manganese:0.73mg
36.26%
Potassium:986.9mg
28.2%
Vitamin B1:0.42mg
27.92%
Vitamin B6:0.48mg
24.15%
Iron:4.25mg
23.61%
Phosphorus:233.81mg
23.38%
Vitamin C:17.85mg
21.63%
Magnesium:66.79mg
16.7%
Copper:0.31mg
15.57%
Zinc:2.13mg
14.17%
Vitamin B3:2.67mg
13.33%
Vitamin B2:0.22mg
12.82%
Vitamin B5:1.09mg
10.9%
Calcium:105.88mg
10.59%
Selenium:7.13µg
10.18%
Vitamin K:10.58µg
10.07%
Vitamin E:1.45mg
9.69%
Vitamin B12:0.11µg
1.86%
Source:My Recipes