Curried Lentil Soup
Recipe from
Better Homes and Gardens
Humble lentils step out in spicy style with a flavor kick of ginger, curry powder, cumin, and cilantro in this soup recipe. If you like, a spoonful of sour cream swirled into the soup adds a complementary richness.
Servings:
4 servings
Prep Time:
15 mins
Total Time:
40 mins
Ingredients
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6 cupsreduced-sodium chicken brothsee savings
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1-1/2 cupsthinly sliced green onionssee savings
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2 mediumcarrots, choppedsee savings
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1 cupdried brown lentils, rinsed and drainedsee savings
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1 tablespoongrated fresh gingersee savings
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1 teaspooncurry powdersee savings
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1 teaspoonground cuminsee savings
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1/8 to 1/4 teaspooncayenne peppersee savings
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1/4 cupsnipped fresh cilantrosee savings
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1/2 cupdairy sour cream (optional)see savings
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Fresh cilantro sprigs or green onions (optional)see savings
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Directions
1.
In a large saucepan combine the chicken broth, green onions, carrots, lentils, ginger, curry powder, cumin, and cayenne pepper. Bring mixture to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes or until lentils are tender.
2.
Stir in the snipped cilantro; cook for 1 minute more. If desired, top each serving with sour cream and garnish with cilantro sprigs. Makes 4 servings.
Nutrition information
Per serving: Calories 201, Total Fat 3 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 986 mg, Carbohydrate 32 g, Fiber 3 g, Protein 15 g. Daily Values: Vitamin A 0%, Vitamin C 16%, Calcium 4%, Iron 36%. Exchanges: Vegetable 1, Starch 1.5, Fat .5. Percent Daily Values are based on a 2,000 calorie diet.
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