September 16, 2011

Indian Lentil Soup

Dede, a reader of Runs for Cookies, e-mailed this recipe to me when she learned I like lentils. She said she got it from the newspaper years ago and made a couple of changes. And then, because I can never leave a recipe alone, I made a change or two myself. ;)  I've been eating it every day for lunch, because it is delicious! Here is the recipe, with my changes:

Indian Lentil Soup

1 onion, chopped
2 cloves of garlic, minced
1 cup of red lentils
4 cups of broth (I used chicken broth)
1 (15 oz) can of crushed tomatoes
1 medium potato (about 6 oz), peeled and diced
2 medium carrots, peeled and chopped
1/2 Tbsp. ground cumin
1 tsp. ground coriander
1/2 tsp. turmeric
dash (1/8 tsp) of cayenne pepper
salt and pepper to taste

Heat a soup pot over medium heat and spray with cooking spray. Cook the onion for a few minutes, and then add the garlic and cook for a minute. Add the broth, lentils, tomatoes, and spices, and bring to a boil. Reduce heat to medium-low, partially-cover it with a lid, and simmer for 15 minutes. Add the carrots and potato, and simmer, covered, until veggies are just tender, about 20 minutes.  Makes 4 servings, about 1-2/3 cups each.



3 comments:

  1. Loved this recipe! Just calculated the macros in myfitnesspal. I left out the potato and it came out to be only 127 calories per serving.

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  2. I am trying to learn to like lentils and beans, so I decided to make your soup. :) I purchased dry lentils and wasn't sure if that is what the recipe needed or if you intended for folks to use canned. I followed the package instructions for quick soaking the beans prior to adding them to the soup. I was afraid if I didn't, they might be hard. I have never eaten any of these spices before, so this should be interesting. :)

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  3. Update - My lentils must have been ok because the soup tastes delish! Thanks for helping me try something outside my comfort zone. :)

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