Curried Lentil Soup with Potatoes (Mark Bittman)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tblsp oil (recipe calls for grape or peanut, or use olive oil)1 medium onion, roughtly chopped1 tblsp minced garlic1 tblsp minced peeled fresh garlicsalt & freshly round pepper3 tblsp curry powder2 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 chunks1 small zucchini, roughly chopped (or 1 cup chopped green beans or carrots or spinach...)1/2 cup chopped fresh cilantro or mint leaves
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.
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.
Nutritional Info 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
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