Name: Curried Lentil Soup
Yield: 2558.46 grams
Ingredients: 1 tablespoon of olive oil; 1 large onion, chopped; 3 cloves of garlic, minced; 2 tbsp. fresh ginger, minced; 1 jalapeno pepper, seeded and minced; 1.5 tbsps of curry powder; 1 tsp of cinnamon; 1 whole tsp of ground cumin; 2 bay leaves; 1.5 cups of lentils, pink or red, raw (288 g)-rinsed; 8 cups of reduced sodium chicken broth; 3 tbsp. fresh cilantro, or parsley; 2 tbsps of lemon juice; 1 tsp of salt; 1 tsp of black pepper; 2 tbsp Mango Chutney; 1/3 cups of yogurt, Greek, nonfat, plain (75 g)

Ingredients

or1 tablespoon of olive oil

or1 large onion, chopped

or3 cloves of garlic, minced

or2 tbsp. fresh ginger, minced

or1 jalapeno pepper, seeded and minced

or1.5 tbsps of curry powder

or1 tsp of cinnamon

or1 whole tsp of ground cumin

or2 bay leaves

or1.5 cups of lentils, pink or red, raw (288 g)-rinsed

or8 cups of reduced sodium chicken broth

or3 tbsp. fresh cilantro, or parsley

or2 tbsps of lemon juice

or1 tsp of salt

or1 tsp of black pepper

or2 tbsp Mango Chutney

or1/3 cups of yogurt, Greek, nonfat, plain (75 g)

Preparation

Description: Instructions: 1. Heat oil in a heavy stockpot over medium heat. Add onion and sauté until softened, 3 to 5 minutes. 2. Add garlic, ginger, jalapeno, curry powder, cinnamon, cumin and bay leaves and cook, stirring for about 5 minutes longer. 3. Stir in lentils and broth and bring to a boil. Reduce heat to low and simmer, partially covered, until the lentils are tender, about 45 minutes. 4. Discard bay leaves. Stir cilantro (or parsley), lemon juice and chutney. Season with salt and pepper. Ladle the soup into bowls and garnish with yogurt.

Nutritional information

	Per 100 g	Per portion (426 g)	% DRI
Energy	58 kcal	249 kcal	12 %
Fat	1 g	4 g	6 %
Fatty acids, total saturated	0 g	1 g	3 %
Cholesterol	0 mg	1 mg	0 %
Sodium	267 mg	1140 mg	47 %
Carbohydrate	9 g	38 g	13 %
Sugars	0 g	2 g
Fiber	2 g	7 g	28 %
Protein	4 g	18 g

Recipes ofanjee barber

Let food be thy medicine

Curried Lentil Soup

Monday, May 06, 2019