Curried Lentil Soup Recipe
Ingredients
| Vegetable cooking spray | ||
| Vegetable oil | 2 Teaspoon | |
| Onion | 2 Cup (16 tbs), chopped | |
| Garlic | 6 Clove (5gm), minced | |
| Lentils | 3/4 Cup (16 tbs), uncooked | |
| Garbanzo beans | 1 Can (10oz), drained | |
| Water | 3 3/4 Cup (16 tbs) | |
| Vegetable broth | 1 Can (10oz) | |
| Ginger root | 1 Tablespoon, grated | |
| Ground cumin | 1 Teaspoon | |
| Ground coriander | 1 Teaspoon | |
| Crushed red pepper | 1/2 Teaspoon, dried | |
| Curry powder | 1/2 Teaspoon | |
| Seed | 1 Cup (16 tbs), chopped | |
| Salt | 1/4 Teaspoon | |
| 1/2 cup nonfat sour cream | ||
Directions
Coat a Dutch oven with cooking spray; add oil, and place over medium-high heat until hot.
Add onion and garlic; saute 5 minutes or until tender.
Add lentils and next 8 ingredients; stir well.
Bring to a boil; cover, reduce heat, and simmer 25 to 35 minutes or until lentils are tender.
Stir in tomato and salt.
Ladle soup into individual bowls.
Top each serving with 1 tablespoon sour cream.
Add onion and garlic; saute 5 minutes or until tender.
Add lentils and next 8 ingredients; stir well.
Bring to a boil; cover, reduce heat, and simmer 25 to 35 minutes or until lentils are tender.
Stir in tomato and salt.
Ladle soup into individual bowls.
Top each serving with 1 tablespoon sour cream.
Chef
