Lentil Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 105.8
- Total Fat: 2.7 g
- Cholesterol: 7.2 mg
- Sodium: 36.7 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 4.6 g
- Protein: 6.4 g
View full nutritional breakdown of Lentil Soup calories by ingredient
Introduction
Ginger flavors the creamed lentil soup and spiced carmelized onions make a fabulous garnish for this rich soup from India. Ginger flavors the creamed lentil soup and spiced carmelized onions make a fabulous garnish for this rich soup from India.Number of Servings: 6
Ingredients
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1-1/2 cups lentils
4 cups water
1/2 teaspoon ground turmeric
1 (1-inch) piece ginger root, peeled and chopped
2 tomatoes, chopped
1 cup 1% milk
1-1/2 teaspoons salt, or to taste
1T unsalted butter
1 yellow onion, finely shredded
1 teaspoon cumin seeds
Fresh-ground black pepper, to taste
Directions
Pick over the lentils, removing any stones or misshapen or discolored lentils. Rinse thoroughly and place in a nonreactive deep pot. Add the chicken broth or water, turmeric, ginger, and tomatoes bring to a boil. Reduce the heat and simmer, uncovered, 25 minutes until the lentils are soft.
Remove from the heat and, working in batches, puree in a food processor fitted with the metal blade or blender until smooth. Return the soup to the pot, stir in the milk and salt, and heat until piping hot. Simmer gently over low heat while you finish the recipe.
In a skillet over high heat, melt the butter. Add the onions and cumin and cook, stirring occasionally, 5 minutes until the onions are brown.
To serve, ladle the soup into warmed bowls and sprinkle generously with black pepper. Divide the onion mixture among the bowls, serve at once.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user MINDYWAG.
Remove from the heat and, working in batches, puree in a food processor fitted with the metal blade or blender until smooth. Return the soup to the pot, stir in the milk and salt, and heat until piping hot. Simmer gently over low heat while you finish the recipe.
In a skillet over high heat, melt the butter. Add the onions and cumin and cook, stirring occasionally, 5 minutes until the onions are brown.
To serve, ladle the soup into warmed bowls and sprinkle generously with black pepper. Divide the onion mixture among the bowls, serve at once.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user MINDYWAG.