Wednesday, October 21, 2020

Curried Red Lentil Soup

 2 tea. olive oil

2 cups chopped onions (2 med.)

4 garlic cloves, minced

4-5 tea. curry powder

1 1/2 cups red lentils

6 cups vegetable broth

3/4 cup water

2 Tab. tomato paste

1/4 tea. cinnamon

2 Tab. lemon juice

1/4 tea. salt

pepper, to taste

1/2 cup plain yogurt

Heat oil in a large pot over med. heat. Add onion and cook  2-3 minutes, until softened, stirring frequently. Add garlic and curry powder. Cook, stirring, for 30 seconds. Add the lentils and stir to coat. Add the broth, water, tomato paste and cinnamon. Bring to a simmer, reduce heat to low, cover and simmer 20 minutes, until the lentils are very tender.

In batches, transfer the soup to a blender or food processor and puree. Return to pot and heat through. Season with lemon juice, salt and pepper. Dollop yogurt in the soup.

One serving is 1 cup. 187 calories, 14g protein, 29 carbohydrates, 12g fiber, 2g fat

source: Magic Foods, Robert Barnett, Christine Pelkman and Densie Webb

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