Indian Lentil Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
1 large onion choppedEVOO spray3 tbsp tomato paste1 tsp cinnemon1 tsp ground ginger1 tbsp ground corriander1 tbsp ground cumin2 cups/ 340 grams brown lentils3 large/ 335 grams carrots chopped1large/2.5C/ 320 grams diced potatoes3 cloves garlic choppedChopped parsley.Salt and pepper to taste
1. Heat oil and cook the onions on meduim heat until they are turning brown.
2. While the onions are cooking soak the lentils in warm water, chop the garlic, potatoes and carrots.
3. When the onions are turning brown add the tomato paste and mix in the spicesand garlic. Stir until the tomato paste is turning slighly brownish.
4. Add 1 gallon of water (4 ltr/qt, 16C)
5. Drain and rinse the lentils and add the lentils and bay leaf to the pot.
6. Cook covered for about 40 min.
7. Add the potatoes and carrots and cook another 30 min or until they are soft.
8. Add salt and pepper to taste.
9. Serve with chopped parsly.
Serving Size: Makes 18 Cups
Number of Servings: 18
Recipe submitted by SparkPeople user TAMRACLOVEC.
2. While the onions are cooking soak the lentils in warm water, chop the garlic, potatoes and carrots.
3. When the onions are turning brown add the tomato paste and mix in the spicesand garlic. Stir until the tomato paste is turning slighly brownish.
4. Add 1 gallon of water (4 ltr/qt, 16C)
5. Drain and rinse the lentils and add the lentils and bay leaf to the pot.
6. Cook covered for about 40 min.
7. Add the potatoes and carrots and cook another 30 min or until they are soft.
8. Add salt and pepper to taste.
9. Serve with chopped parsly.
Serving Size: Makes 18 Cups
Number of Servings: 18
Recipe submitted by SparkPeople user TAMRACLOVEC.
Nutritional Info Amount Per Serving
- Calories: 103.5
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 44.3 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 7.8 g
- Protein: 6.4 g
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