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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Packed with a combination of flavorful ingredients, this heart healthy soup packs 15 g of fiber into each serving, and we're sure you'll go back for seconds! Edna Hoffman - Hebron, Indiana Ingredients:
4 medium carrots, chopped |
2 celery ribs, chopped |
1 large onion, chopped |
2 tablespoons olive oil |
1 tablespoon minced fresh gingerroot |
2 teaspoons curry powder |
2 garlic cloves, minced |
3/4 teaspoon ground cumin |
3/4 teaspoon ground coriander |
5 cups water |
2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth |
1 package (16 ounces) dried lentils, rinsed |
2 tablespoons minced fresh cilantro |
3/4 teaspoon salt |
dash pepper |
Directions:
1. In a Dutch oven, saute the carrots, celery and onion in oil until tender. Add the ginger, curry, garlic, cumin and coriander; cook and stir 1 minute longer.
2. Add the water, broth and lentils; bring to a boil. Reduce heat; cover and simmer for 50-55 minutes or until lentils are tender. Stir in the cilantro, salt and pepper. Yield: 10 servings (2-1/2 quarts).
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