This spicy soup is both filling and delicious. It’s a good way to sneak some veggies into your diet. Serve with pita bread or chips.
Heat the oil in a stock pot over medium heat. Add the onion, garlic, broccoli and celery; cook and stir until tender. Meanwhile, peel the potato and heat in the microwave for 5 to 10 minutes, or until tender. Transfer the potato and vegetables to a food processor and blend until smooth. Return to the pot and bring to a boil.
Add the cooked rice, lentils and curry powder. Simmer over low heat, covered, until lentils are soft, about 45 minutes.
Per Serving: 201 calories; protein 9.6g; carbohydrates 32.8g; fat 3.5g; sodium 249.9mg.