Curry Lentil Soup
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Ingredients
- 1 T. canola oil
- 1 T. non-hydrogenated margine, such as earth balance
- 1 medium onion, chopped
- 1 large clove of garlic, chopped
- 1 t. cumin powder or seed
- 1/2 t. curry powder
- 1/4 t. cayenne pepper
- 1 t. tumeric powder
- 1/2 t. coriander
- 6 c. water
- 1 cube vegetarian bouillon (or use vegetable stock instead of water)
- 1 lb. lentils
Instructions
- Saute the onion and garlic in the oil and margarine in a large pot until tender.
- Add the spices and saute for 1 minute.
- Add water, vegetarian bouillon cube, and lentils.
- Cook until lentils are tender, about 1 hour.
- 1 T. canola oil
- 1 T. non-hydrogenated margine, such as earth balance
- 1 medium onion, chopped
- 1 large clove of garlic, chopped
- 1 t. cumin powder or seed
- 1/2 t. curry powder
- 1/4 t. cayenne pepper
- 1 t. tumeric powder
- 1/2 t. coriander
- 6 c. water
- 1 cube vegetarian bouillon (or use vegetable stock instead of water)
- 1 lb. lentils
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