Skip to main content
coupon codes
Best Meals 



Send a Meal Blog

Tuesday, November 11 2014
  • 3/4   cup   blanched almonds, plus more for garnish (optional)
  • 2      large carrots, peeled and sliced into 2-inch pieces
  • 1      medium onion, peeled and quartered
  • 2      ribs celery, finely diced
  • 1    bag (16 oz)  red lentils
  • 2      large vegetable bouillon cubes, crumbled
  • 1    tablespoon   curry powder
  • 2      cloves garlic, halved
  • 3/4   cup   heavy cream
  •     Chopped cilantro for garnish (optional)
Combine blanched almonds, carrots, onion and celery in slow cooker. Pick through lentils and rinse. Add lentils to slow cooker along with bouillon cubes, curry powder, salt, garlic and 7 cups water.
Cover and slow cook on HIGH for 4 hours or LOW for 6 hours. Uncover and puree with an immersion blender until smooth (alternately, transfer soup in batches to a blender and puree until smooth). Stir in heavy cream and heat through. Garnish with cilantro and additional blanched almonds, if desired.

nutrition information
Per Serving: cal. (kcal) 370, Fat, total (g) 16, chol. (mg) 31, sat. fat (g) 6, carb. (g) 40, fiber (g) 6, pro. (g) 18, sodium (mg) 675, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 04:14 am   |  Permalink   |  0 Comments  |  Email

Post comment
Email Address

(max 750 characters)
* Required Fields
Note: All comments are subject to approval. Your comment will not appear until it has been approved.