Curried Lentil Soup
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.
Prep Time:
15 mins
Total Time:
40 mins
Servings:
4 servings
Ingredients
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6 cups reduced-sodium chicken broth
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1-1/2 cups thinly sliced green onions
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2 medium carrots, chopped
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1 cup dried brown lentils, rinsed and drained
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1 tablespoon grated fresh ginger
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1 teaspoon curry powder
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1 teaspoon ground cumin
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1/8 to 1/4 teaspoon cayenne pepper
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1/4 cup snipped fresh cilantro
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1/2 cup dairy sour cream (optional)
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Fresh cilantro sprigs or green onions (optional)
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
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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