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Curried Lentil Soup

Veggie.Lover's picture
Ingredients
  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)
  Salt 1⁄4 Teaspoon
  Non-fat sour cream 1⁄2 Cup (8 tbs)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled

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