Weight Watchers Indian Tomato-Lentil Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 244.7
  • Total Fat: 3.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 593.5 mg
  • Total Carbs: 40.6 g
  • Dietary Fiber: 10.1 g
  • Protein: 13.0 g

View full nutritional breakdown of Weight Watchers Indian Tomato-Lentil Soup calories by ingredient


Introduction

from Versatile Vegetarian cookbook from Versatile Vegetarian cookbook
Number of Servings: 4

Ingredients

    1 tbsp Olive Oil
    1 large Onions, raw
    6 tsp Ginger Root
    4 clove Garlic
    1 tsp Cumin seed, ground
    .5 tsp Coriander seed
    1.75 cup Canned Tomatoes, Muir Glen Fire-Roasted, Crushed (1 14.5 oz.can)
    4 cup (8 fl oz) Water, tap
    1 cup Lentils red split lentils - dry measure (by AIREDALEMOM)
    .5 tsp Salt
    1 lemon yields Lemon Juice
    55 grams Cilantro, raw (1/4 c)

Directions

1. In a saucepan, heat the oil. Add the onion; cook, stirring as needed, until softened, about 5 min. Add the ginger, garlic, cumin, and coriander; cook, stirring, one minute.
2. Stir in the tomatoes, lentils, salt and water; bring to a boil. Reduce the heat and simmer until lentils are soft, 30-45 minutes (check...may be even less time than this). Transfer 2 cups of the lentil mixture to a blender or food processor and puree. Return the mixture to the saucepan and simmer until heated through, about five minutes. Serve, drizzled with lemon juice and sprinkled with cilantro.

Note: Doug and I like food on the high-seasoned side, I would say. So I added additional ground cumin and coriander. I am not exactly sure how much extra, but probably more like a tablespoon of ground cumin and a teaspoon of ground coriander seed.

Serving Size: Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user SOOZUN1.

TAGS:  Vegetarian Meals |