This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 onions, chopped
2 stalks celery, chopped
2 carrots, chopped
1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
2 Tbsp. curry powder
2 Tbsp. minced gingerroot
2 tsp. black mustard seed
2 cloves garlic, minced
1 L (4 cups) 25%-less-sodium chicken broth
1 can (796 mL) no-salt-added diced tomatoes, undrained
2 cups water
1 cup dry red lentils, uncooked
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How do I make it ?
Cook onions, celery and carrots in dressing in large saucepan on medium-high heat 10 to 12 min. or until vegetables are crisp-tender, stirring occasionally.
Add curry powder, ginger, mustard seed and garlic; cook and stir 1 min.
Stir in remaining ingredients. Bring to boil; cover. Simmer 20 min., stirring occasionally.
Kraft Kitchen Tips!
Garnish each serving with a dollop of plain nonfat Greek-style yogurt and chopped fresh cilantro.
This big-batch soup can be prepared ahead of time, divided into smaller portons and frozen up to 5 months. When ready to serve, thaw overnight in refrigerator; reheat before serving.
Prepare using brown mustard seed.
Calories From Fat
% Daily Value
Fat 2.5 g
Saturated fat 0 g
Cholesterol 0 mg
Sodium 320 mg
Carbohydrate 21 g
Fibre 5 g
Sugars 6 g
Protein 8 g
Makes 10 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.