Curried Red Lentil Soup with Lemon

Vegetarian Times Issue: October 1, 2009 p.63

This deliciously easy soup became an immediate favorite among VT staffers. It’s even better the second day, after the spices have had more time to mingle.

ingredient list

<!–

Add to cart Add ingredients to “My Shopping List”

–>

Serves 2

  • 2 cups red lentils, sorted and rinsed
  • 1 qt. low-sodium vegetable broth
  • 1 large onion, finely chopped (2 cups)
  • 4 celery stalks, finely chopped (1 1/2 cups)
  • 2 large carrots, finely chopped (1 1/2 cups)
  • 2 cloves garlic, minced (2 tsp.)
  • 1/4 cup chopped cilantro
  • 1 Tbs. curry powder
  • 1 tsp. ground cumin
  • 2 Tbs. lemon juice

Directions

1. Bring lentils, vegetable broth, and 4 cups water to a simmer in large pot. Skim away foam that rises to top. Reduce heat to medium-low, cover, and simmer 5 minutes, stirring occasionally.

2. Add onion, celery, carrots, and garlic; simmer, uncovered, 20 minutes. Add cilantro, curry powder, and cumin, and cook 20 minutes more, or until lentils are soft. Season with salt and pepper, if desired, and stir in lemon juice.

Nutritional Information

Per :

Calories 283
Protein 19g
Total Fat 2g
Saturated Fat 1g
Carbs 50g
Choelsterol 0mg
Sodium 146mg
Fiber 13g
Sugar 7g
Advertisements

Leave a comment

Filed under Soups

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s