Curried Red Lentil Soup (Printer-Friendly Version) | Eating Well
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Curried Red Lentil Soup

http://www.eatingwell.com/recipes/curried_red_lentil_soup.html

From EatingWell:  January/February 1993, September/October 2010

This soup is inspired by the Indian side dish dal; the Hindi word means “split” and refers to the split peas or lentils used in its preparation. Fragrant ginger, curry, cinnamon and cumin add lots of rich flavor.

6 servings | Active Time: 25 minutes | Total Time: 55 minutes

Ingredients

Preparation

  1. Heat oil in a heavy stockpot over medium heat. Add onion and sauté until softened, 3 to 5 minutes. Add garlic, ginger, jalapeno, curry powder, cinnamon, cumin and bay leaves and cook, stirring, for about 5 minutes longer.
  2. Stir in lentils and broth and bring to a boil. Reduce heat to low and simmer, partially covered, until the lentils are tender, about 45 minutes.
  3. Discard bay leaves. Stir in cilantro (or parsley), lemon juice and chutney. Season with salt and pepper. Ladle the soup into bowls and garnish with yogurt.

Nutrition

Per serving : 233 Calories; 3 g Fat; 0 g Sat; 2 g Mono; 0 mg Cholesterol; 35 g Carbohydrates; 18 g Protein; 13 g Fiber; 756 mg Sodium; 910 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1/2 vegetable, 1 1/2 very lean meat, 1/2 fat

Tips & Notes