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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 5 |
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In '1,000 Lowfat Recipes' by Terry Blonder Golson Ingredients:
1 cup lentils, rinsed and picked through |
6 cups water |
2 teaspoons olive oil |
1 cup chopped onion |
1 carrot, chopped |
4 garlic cloves, minced |
1 1/2 tablespoons finely grated fresh ginger |
1 teaspoon ground coriander |
1/2 teaspoon ground cumin |
1 (14 1/2 ounce) can diced tomatoes, drained |
1/8 teaspoon tabasco sauce (or to taste) |
2 teaspoons kosher salt |
2 tablespoons chopped fresh parsley |
1 tablespoon chopped fresh cilantro |
Directions:
1. Bring the lentils and water to a boil in a large pot.
2. Reduced to a simmer and cook, uncovered, for about 20 minutes, or until the lentils begin to soften.
3. Meanwhile, heat the oil in a large nonstick pan; saute the onions, carrot, and garlic for about 5 minutes, until the onions begin to change color; keep the lid on between stirrings.
4. Stir in the ginger, coriander, and cumin; cook for 1 minute, then scrape it all into the pot with the lentils.
5. Add in the tomatoes, Tabasco, and salt to the pot.
6. Simmer the soup, covered, for 30 minutes.
7. Stir in the parsley and cilantro; taste for seasoning and adjust, then serve.
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