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Curried Red Lentil Soup




Source of Recipe


WholeHealthMD.com, LLC. Used with permission.


Recipe Introduction


Serves 6
Nutrition Info

Per Serving: 181 calories, 1.9g total fat, 0.3g saturated fat, 1.2g
monounsaturated fat, 0.2g polyunsaturated fat, 7g dietary fiber, 9g
protein, 34g carbohydrate, 0mg cholesterol, 227mg sodium
Good source of: iron, fiber, beta-carotene


Recipe Link: http://www.wholefoodsmarket.com/recipes/wh_redlentilsoup.html

List of Ingredients




2 tsp Organic Extra Virgin Olive Oil
1 large onion, coarsely chopped
2 garlic cloves, minced
1 1/2 tsp cumin
3/4 tsp turmeric
1/2 tsp ground coriander
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp cayenne pepper
1 cup carrot juice
1/2 pound unpeeled all-purpose potatoes, cut into 1/2" chunks
1 cup red lentils (about 7 ounces), rinsed and picked over
2 medium carrots, sliced
1 bay leaf

Recipe



Prep Time: 50 minutes

1. In large saucepan, heat oil over medium-high heat. Add onion and garlic and saute until onion is tender, 5 to 6 minutes. Stir in cumin, turmeric, coriander, salt, black pepper and cayenne, and stir-fry for 30 seconds.
2. Add carrot juice, potatoes, lentils, carrots, bay leaf and 3 1/4 cups water; cover and bring to a boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally, until lentils are tender, about 20 minutes. Remove and discard the bay leaf before serving.