Skip to main content
shipping schedule
christmas food gift
gifts
reviews
cart
my account

Send a Meal Blog

Tuesday, November 11 2014
ingredients
 
  • 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)
 
directions
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
Comments:

Post comment
Name
 *
Email Address

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