Fresh lime juice balances out the creamy, mellow sweetness of this pureed lentil and carrot soup. Caramelized onions, crisp snow peas, cilantro and sliced hard-boiled eggs are a flavorful and beautiful topping. Serve with warm whole-wheat naan or roti bread. Source: EatingWell Magazine, March/April 1995

Bharti Kirchner
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Ingredients

Directions

  • Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high heat. Add chopped onion and jalapeno; cook, stirring often, until the onion starts to turn golden, about 5 minutes. Add carrots, lentils and water. Bring to a boil. Add turmeric, cover and simmer until the carrots and lentils are tender, 15 to 20 minutes.

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  • Meanwhile, heat the remaining 1 1/2 teaspoons oil in a small skillet over medium heat. Add sliced onion and cook, stirring often, until it turns medium brown, about 10 minutes.

  • Transfer the lentil mixture to a food processor or blender and puree, in batches if necessary, until smooth. Add a little water if necessary. (Use caution when pureeing hot liquids.) Return the puree to the pot. Stir in lime juice and season with salt and pepper.

  • Ladle the soup into bowls. Top each serving with sauteed onions, egg slices and snow peas and sprinkle with cilantro.

Tips

Tip: To hard-boil eggs, place in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover with ice-cold water. Let stand until cool enough to handle before peeling.

Nutrition Facts

449 calories; 7.5 g total fat; 1.5 g saturated fat; 93 mg cholesterol; 243 mg sodium. 1394 mg potassium; 69.7 g carbohydrates; 25.1 g fiber; 11 g sugar; 29.7 g protein; 10985 IU vitamin a iu; 25 mg vitamin c; 541 mcg folate; 120 mg calcium; 10 mg iron; 125 mg magnesium; 1 mg thiamin;

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