 |
Prep Time: 0 Minutes Cook Time: 65 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
Inspired by the Indian side dish dal. Fragrant ginger,curry,cinnamon and cumin add rich flavor tp this soup. From Eating Well Ingredients:
1 tb canola oil |
1 lg. onion,chopped |
3 cloves garlic,minced |
2 tb fresh,minced ginger |
1 jalapeno pepper,seeded and minced |
1-1/2 tb curry powder |
1-1/2 tsp ground cinnamon |
1 tsp ground cumin |
2 bay leaves |
1-1/2 c red lentils,rinsed and picked over |
8 c reduced-sodium chicken broth |
3 tb fresh,chopped cilantro |
2 tb lemon juice |
fresh ground pepper |
1/3 c non-fat plain yogurt |
2 tb prepared mango chutney |
Directions:
1. Heat oikl in dutch oven over medium heat. Add onions and cook,stirring occasionally,until softened,3 to 5 mins. Add garlic,ginger,jalapeno,curry powder,cinnamon,cumin and bay leaves and cook,stirring often,for about 5 mins more.
2. Stir in lentils and broth and bring to a boil. Reduce heat to low and simmer,partially covered,until lentils are tender,about 45 mins.
3. Discard bay leaves. Stir in cilantro and lemon juice. Season with pepper.
4. Ladle the soup into bowls, and garnish with yogurt and chutney.
|
|