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Curried Beef Lentil Soup




Source of Recipe


Laura's Lean Beef website


Recipe Introduction


This came out delish. Don't forget to add the plain yougurt to it. The tartness is quite a contrast to the rest of the soup. I used Faya yogurt. This is a tart greek yougurt.
Prep time: 15 minutes
Cook time: 40 minutes


List of Ingredients




Ingredients
1 pound Laura's Lean Top Round (may use Eye of Round, Sirloin Tip Round or Flank Steak), cut in 1-inch cubes
1 teaspoon all-purpose flour
1 large clove garlic, minced
1 tablespoon chopped fresh ginger
1 1/2 cups chopped carrots
1 1/2 cups chopped onions
2 teaspoon curry powder
1 cup brown lentils, rinsed
6 cups low-salt, fat-free chicken broth
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
Plain yogurt, chopped fresh cilantro


Recipe



Directions
1. Sauté beef in flour in a large lightly greased Dutch oven 5 to 10 minutes or until beef is browned. Add garlic, ginger, onion and carrots and sauté 2 minutes or until tender. Add curry powder and cook until fragrant, about 30 seconds, stirring well. Stir in lentils, broth, salt and pepper.
2. Bring the soup to a boil over high heat. Cover, reduce heat and simmer 30 to 35 minutes or until lentils are tender. Garnish with a dollop of yogurt and cilantro, if desired.

Makes 4 servings.

Nutritional Analysis Per Serving
CALORIES 513 (9% from fat); FAT 5.6g (sat .93g); PROTEIN 49.0g; CARB 72.6g; FIBER 15.5g; CHOL 7.5mg; SODIUM 467mg.