Curried Red Lentil Soup

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* Exported from MasterCook *

 

Curried Red Lentil Soup

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 cup hulled red lentils -- rinsed in hot water

4 1/2 cups nonfat vegetable stock

2 Tablespoons nonfat plain yogurt

1 teaspoon curry powder, or to tast

1 teaspoon grated fresh ginger, or to taste

1/2 teaspoon cayenne, or to taste

1/2 teaspoon onion powder, or to taste

shredded coconut as garnish

dried peanuts as garnish

cilantro leaves as garnish

diced red peper as garnish

chutney as garnish

raisins as garnish

 

Put lentils and vegetable stock in a large saucepan, and bring to a boil over

medium-high heat. Reduce heat to medium, and cook for about 20 minutes, or

until lentils are tender. Reduce heat to very low.

 

Put 2 cups lentils and yogurt into blender, and puree until smooth. Recombine

with soup in pan, and stir in seasonings. Heat through, and serve, garnishing

each portion as desired.

 

Per Serving: 130 CAL; 8G PROT; 0G TOTAL FAT (0G SAT. FAT); 25G CARB; 0MG CHOL;

520 MG SOD; 6G FIBER; 5G SUGARS

 

 

Source:

" Vegetarian Times, March 2004, page 23 "

Start to Finish Time:

" 0:30 "

 

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Per Serving (excluding unknown items): 3 Calories; trace Fat (2.9% calories from

fat); trace Protein; trace Carbohydrate; 0g Dietary Fiber; trace Cholesterol;

4mg Sodium. Exchanges: 0 Non-Fat Milk.

 

Serving Ideas : Wine Suggestions:

" This soothing Indian dish, with its curry, cumin and cayenne spices, would work

well with a light, sweet Gewurtztraminer such as the Handley Gewurtztraminer

from California. "

 

NOTES : Formatted by Nancy Gavlak

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