xpost curried red lentil carrot soup

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carrots and carrot juice, potatoes and lentils

 

jicama instead of potatoes would reduce the carbs per serving to 30

 

 

* Exported from MasterCook *

 

Curried Red Lentil Carrot Soup

 

Recipe By :Johns Hopkins Medical Institute

Serving Size : 6 Preparation Time :0:00

Categories : SOUPS Vegetarian

{Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 teaspoons olive oil

1 large onion -- coarsely chopped

2 cloves garlic -- minced

2 1/2 teaspoons curry powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon cayenne pepper

1 cup carrot juice

1/2 pound unpeeled all-purpose potatoes -- cut into half-inch

chunks

1 cup red lentils -- rinsed and picked over

2 medium carrots -- sliced

1 bay leaf

3 1/4 cups water

 

Mildly sweet carrot juice brings out the flavors of the spices in this curried

soup: look for red lentils in Indian grocery stores.

 

1. In a large nonstick saucepan, heat the oil over medium-high heat. Add the

onion and garlic, and cook until the onion is tender, 5 to 6 minutes. Stir in

the curry powder, salt, black pepper, and cayenne pepper, and cook, stirring,

for 30 seconds.

 

2. Add the carrot juice, potatoes, lentils, carrots, bay leaf, and water. Cover

and bring to a boil over high heat. Reduce the heat to medium-low and simmer,

stirring occasionally, until the lentils are tender, about 20 minutes. Remove

and discard the bay leaf before serving. Makes 6 servings

 

NUTRITION SUMMARY:

calories 182; total fat. 2 g; dietary fiber 7 g; carbohydrates 34 g

good source of: beta carotene, fiber, potassium, thiamin, vitamin B6

 

Recipes for a Healthy Heart. Margolis and Wilder (Eds), 2003 Johns Hopkins

Medical Institute (Rebus, NY) ISBN 092966177x

 

 

Description:

" carrots and carrot juice "

Source:

" The Johns Hopkins Cookbook Library: recipes for a healthy heart "

Copyright:

" 2003 Medletter Associates, Inc. "

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Per Serving (excluding unknown items): 189 Calories; 2g Fat (9.6% calories from

fat); 11g Protein; 34g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 208mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 4608 0 0 0 0