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Curry Lentil Soup w Naan

Testing Location:

Backyard - Lynnwood, WA

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Curry Lentil Soup w Naan

Tested by 

argabongo

Yields 2
Servings
Ingredients
10
Minutes

~9 oz / ~250 g

Weight per serving
High Calorie, Dairy Free, Vegetarian, Vegan

Ingredients

  • Water - 24 oz / 700 ml
  • Dehydrated Lentils - 3 C / 285 g
  • Garlic Powder - 1 tsp / 5 g
  • Onion Powder - 1 tsp / 5 g
  • Salt - 1/2 tsp / 2 g
  • Indian Curry Powder - 1 1/2 TB / 8 g
  • Apple Cider Vinegar - 1 TB / 25 g
  • Naan - 2-4 pieces

Steps

1. TURN BURNER: HIGH HEAT
2. Add water, lentils, garlic, onion, salt, curry powder
3. STIR. BRING TO BOIL
5. COOK 3-5 min until lentils soft
6. Add apple cider vinegar. STIR
7. TOAST naan if you can over burner

EAT & PACK IT OUT

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