Curried Red Lentil Soup
Recipe from
Vegetarian Times
30 MINUTES OR LESS. A lusty Indian-style soup, this dish can be made mild or hot to suit your taste.
Servings:
Serves 6
Ingredients
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1 cuphulled red lentils, rinsed in hot watersee savings
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4 1/2 cupsnonfat vegetable stocksee savings
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2 tablespoonsnonfat plain yogurtsee savings
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1 teaspooncurry powder, or to tastesee savings
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1 teaspoongrated fresh ginger, or to tastesee savings
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1/2 teaspoonground cumin, or to tastesee savings
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1/4 teaspooncayenne, or to tastesee savings
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1/2 teaspoononion powder, or to tastesee savings
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Shredded coconut as garnishsee savings
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Dried peanuts as garnishsee savings
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Cilantro leaves as garnishsee savings
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Diced red pepper as garnishsee savings
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Chutney as garnishsee savings
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Raisins as garnishsee savings
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Directions
1.
Put lentils and vegetable stock in a large saucepan, and bring to a boil over medium-high heat. Reduce heat to medium, and cook for about 20 minutes, or until lentils are tender. Reduce heat to very low.
2.
Put 2 cups lentils and yogurt into blender, and puree until smooth. Recombine with soup in pan, and stir in seasonings. Heat through, and serve, garnishing each portion as desired.
Tips:
Wine Suggestions: This soothing Indian dish, with its curry, cumin and cayenne spices, would work well with a light, sweet Gewurtztraminer such as the Handley Gewurtztraminer from California.
Nutrition information
Per serving: Calories 130, Sodium 520 mg, Carbohydrate 25 g, Fiber 6 g, Protein 8 g, Sugars 5 g
Percent Daily Values are based on a 2,000 calorie diet
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