![](https://cdn.statically.io/img/www.allrecipes.com/thmb/h3WDJP1yJhhQWmS4TeR3Y0CosiY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1107416-7fbcfb30aecd4831a2fe22018f2eebea.jpg)
Ingredients
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2 tablespoons olive oil
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1 onion, diced
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3 cloves garlic, chopped
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1 cup broccoli florets
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4 stalks celery, chopped
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1 baking potato
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5 cups vegetable broth
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1 ½ cups cooked white rice
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1 ½ cups uncooked green lentils
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2 teaspoons curry powder
Directions
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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.
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Add the cooked rice, lentils and curry powder. Simmer over low heat, covered, until lentils are soft, about 45 minutes.
Nutrition Facts (per serving)
201 | Calories |
4g | Fat |
33g | Carbs |
10g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 201 | |
% Daily Value * | |
Total Fat 4g | 4% |
Saturated Fat 1g | 3% |
Sodium 250mg | 11% |
Total Carbohydrate 33g | 12% |
Dietary Fiber 11g | 38% |
Total Sugars 3g | |
Protein 10g | 19% |
Vitamin C 15mg | 17% |
Calcium 48mg | 4% |
Iron 3mg | 17% |
Potassium 470mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.