Curried Lentil Soup
|Vegetable cooking spray||1|
|Vegetable oil||2 Teaspoon|
|Chopped onion||2 Cup (32 tbs)|
|Garlic||6 Clove (30 gm), minced|
|Dried lentils||3⁄4 Cup (12 tbs) (Uncooked)|
|Canned garbanzo beans||19 Ounce, drained (1 Can)|
|Water||3 3⁄4 Cup (60 tbs)|
|Canned vegetable broth/Chicken broth||14 Ounce (1 Can)|
|Peeled grated ginger||1 Tablespoon|
|Ground cumin||1 Teaspoon|
|Ground coriander||1 Teaspoon|
|Dried crushed red pepper||1⁄2 Teaspoon|
|Curry powder||1⁄2 Teaspoon|
|Seeded chopped tomato||1 Cup (16 tbs)|
|Non-fat sour cream||1⁄2 Cup (8 tbs)|
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.