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Curry gives a different taste sensation to this chili-like soup from Christina Till of South Haven, Michigan. "It's delicious with a dollop of sour cream," she reports. "My family welcomes it with open arms- and watering mouths."
This recipe is:
Diabetic Friendly
Nutritional Analysis: One 1-cup serving (prepared without salt) equals 169 calories, 150 mg sodium, 0 cholesterol, 34 gm carbohydrate, 9 gm protein, 1 gm fat. Diabetic Exchanges: 2 starch, 1 vegetables.
Originally published as Curried Lentil Soup in Quick Cooking September/October 1998, p17
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Reviewed on Feb. 10, 2012 by tygft
I made this but with alot of changes( adding more spices) otherwise it would have been very bland. I sent it to my daughter, and later asked her how she liked it, since they love curry. She said I was hoping you wouldn't ask, it was so bland, we had to keep adding more and more spices, it is not a keeper.
Reviewed on Nov. 01, 2011 by MrsKase
I doubled the recipe, I had no potatoes but I subtituted a bunch of organic Kale. This was a great nutritious soup that my family loved. I am serving what is left over rice later in the week. Very ecominomical for a large family likfe ours. Very good flavor!
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