Curried Red Lentil Soup - Indian

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Curried Red Lentil Soup - Indian

 

1 cup hulled red lentils, rinsed in hot water

4 1/2 cups nonfat vegetable stock

2 Tbs. nonfat plain yogurt

1 tsp. curry powder, or to taste

1 tsp. grated fresh ginger, or to taste

1/2 tsp. ground cumin, or to taste

1/4 tsp. cayenne, or to taste

1/2 tsp. onion powder, or to taste

Shredded coconut as garnish

Dried peanuts as garnish

Cilantro leaves as garnish

Diced red pepper as garnish

Chutney as garnish

Raisins as garnish

 

 

 

 

 

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 purée until smooth. Recombine

with soup in pan, and stir in seasonings. Heat through, and serve, garnishing

each portion as desired.

 

SERVES 6

 

Source: Vegetarian Times Issue: March 1, 2004 p.23, 30 MINUTES OR LESS

Formatted by Chupa Babi: 06.22.08

 

Nutritional Information Per SERVING: Calories: 130, Protein: 8g, Total fat: g,

Carbs: 25g, Cholesterol: mg, Sodium: 520mg, Fiber: 6g, Sugars: 5g

 

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.

 

A lusty Indian-style soup, this dish can be made mild or hot to suit your taste.

 

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