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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 236.2
  • Total Fat: 10.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,013.3 mg
  • Total Carbs: 30.0 g
  • Dietary Fiber: 8.2 g
  • Protein: 7.9 g

View full nutritional breakdown of Curried Lentil Soup with Potatoes (Mark Bittman) calories by ingredient
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Curried Lentil Soup with Potatoes (Mark Bittman)

Submitted by: HANNABEE1

Introduction

Very easy & tasty lentil dish!
This can be made soupy or more of a stew (decrease the vegetable stock to 2 cups and add browned chicken thighs)
Very easy & tasty lentil dish!
This can be made soupy or more of a stew (decrease the vegetable stock to 2 cups and add browned chicken thighs)

Number of Servings: 4

Ingredients

    2 tblsp oil (recipe calls for grape or peanut, or use olive oil)
    1 medium onion, roughtly chopped
    1 tblsp minced garlic
    1 tblsp minced peeled fresh garlic
    salt & freshly round pepper
    3 tblsp curry powder
    2 medium tomatoes, peeled, chopped (or from box/can)
    1 cup dried lentils (wash and picked over)
    1 quart vegetable stock or water (I used water & beef bullion)
    1 can light coconut milk (or another 1 1/2 cup of water)
    2 medium or one large sweet potato, peeled & cut into chunks
    1 small zucchini, roughly chopped (or 1 cup chopped green beans or carrots or spinach...)
    1/2 cup chopped fresh cilantro or mint leaves

Directions

Makes 4 servings\

Heat oil in deep skillet or medium saucepan over medium high heat. When hot, add onion and cook unitl soft / translucent, about 3 minutes.
Add garlic & ginger and cook for another minute.
Sprinkle with salt and pepper and stir in curry powder - stir frequently until darkened and fragrant, about 1 or 2 minutes

Stir in tomatoes and lentils (that have been rinsed and drained)
Add stock and coconut milk (or water).
Bring to a boil, partially cover and turn down heat to simmer.
Stir occasionally until lentils are just becoming tender; stir in potatoes and more stock if needed. Cook another 10 minutes, then add the remaining vegetables. Cover and cook antoher 5 - 10 minutes.

Stir in cilantro or mint, adjust seasoning & serve

Note: if you want to add chicken, first salt & pepper 4 chicken thighs, brown in the oil and remove. Continue with recipe, and then add the browned chicken at the same time as the potatos*

Number of Servings: 4

Recipe submitted by SparkPeople user HANNABEE1.






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Member Ratings For This Recipe

  • I have Bittman's cookbook and this is one of my favourites from it. I highly recommend it (and the book!) - 5/21/11

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