Vegetarian
and full of flavor, this healthy lentil soup with its warm spice blend
will chase away the winter chill. No one will miss the meat.
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
Ingredients:
| 1 cup | Small Brown Lentils, rinsed |
| 2 cups | Water |
| 1 tsp | Ground Cumin |
| 1 tsp | Olive Oil |
| 1 | Large Onion, chopped |
| 1 | Clove Garlic, minced |
| 1 | Chipotle Chile In Adobo Sauce, seeded and minced |
| 1 Tbsp | Grated Fresh Ginger |
| ½ | Tsp Curry Powder |
| ½ | Tsp Kosher Salt, optional |
| 1 cup | Diced & Seeded Fresh or Canned Tomatoes |
| 2 cups | Vegetable Broth |
| 2 Tbsp | Chopped Desired Fresh Herbs, plus additional for garnish |
| Freshly Ground Black Pepper, to taste | |
| Plain Low Fat Greek Yogurt |
Directions:
In a saucepan, combine lentils and water, then bring to a boil. Reduce heat and
simmer, partially covered, for 40 minutes or until lentils are tender.
Meanwhile, heat a large skillet over medium high heat, add the cumin and
toast 1 minute or just until fragrant. Add olive oil
and onion, then cook, stirring, 3-4 minutes or until the onion is
lightly brown. Add garlic, chipotle, ginger, curry powder and salt, if
desired, then cook, stirring, for 1 minute. Add tomatoes and cook,
stirring, 3-5 minutes or until tomatoes are soft. Stir in cooked
lentils, the cooking liquid and vegetable broth, then simmer, uncovered,
10 minutes. Stir in fresh herbs. Season with freshly ground black pepper. Spoon soup into serving bowls. Top with a dollop of yogurt and a sprig of fresh herbs.
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