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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 263.3
  • Total Fat: 6.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 460.1 mg
  • Total Carbs: 35.7 g
  • Dietary Fiber: 8.5 g
  • Protein: 15.7 g

View full nutritional breakdown of 30-Minute Red Lentil Soup (From Washington Post) calories by ingredient
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30-Minute Red Lentil Soup (From Washington Post)

Submitted by: POINDEXTRA

Introduction

From the Washington Post, 10/11/2006 (The recipe says that it's "adapted from the new The Best of America's Test Kitchen 2007". The dates don't match up, so I guess that got by the proofreader.) From the Washington Post, 10/11/2006 (The recipe says that it's "adapted from the new The Best of America's Test Kitchen 2007". The dates don't match up, so I guess that got by the proofreader.)
Number of Servings: 8

Ingredients

    4 cups College Inn Light & Fat Free 50% Less Sodium Chicken Broth
    2 cups water
    2 1/4 cups dried split red Lentils (an entire 1 pound bag)
    3/4 tsp. Salt
    1 tbsp Canola Oil
    1 cup minced Onions
    4 cloves Garlic
    1 tbsp minced Ginger Root
    1.5 tsp garam masala
    1 14 oz. can Light Coconut Milk
    1/2 cup minced Cilantro
    Freshly ground black Pepper
    3 plum tomatos, cored, seeded, and coarsely chopped, for garnish

Tips

The recipe calls for only 2 cups of lentils, but that leaves just a 1/4 cup in the bag. And, the first time I made the soup, I thought it needed to be a little thicker. So, I use the entire bag now. This soup doesn't taste like much the same day it's made, but the next day it's great. I guess the flavors need time to blend. This soup is so thick, it would also make a good dal-like side dish with a half-cup serving size.


Directions

In large, lidded saucepan over medium-high heat, combine the broth, water, dried lentils, and 1/2 teaspoon of the salt, and bring to a boil. Reduce the heat to medium and cook, covered, about 10 minutes.

Meanwhile, in a large saucepan over medium-high heat, heat the oil until it shimmers. Add the onion and the remaining 1/4 teaspoon salt, and cook for 305 minutes or until the onions have softened and are lightly browned. Add the garlic, ginger root, and garam masala and cook about 1 minute until fragrant. Add the coconut milk and the broth-lentil mixture, scraping up any browned bits from that pan. Reduce the heat to medium or medium-low, and cook for about 15 minutes, until the lentils are tender and the soup has thickened. Remove from the heat and add the chopped ciliantro and pepper to taste. Divide the soup among individual bowls and top with the chopped tomatoes.

Serving Size: The original recipe says 6-8 servings. I've counted 8 servings, as it's a pretty rich soup. I just measured it out, and my pot had 8 not-quite-1 cup servings in it. If the soup had been slightly thinner, they would have been 1 full cup each.






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