Monday, December 31, 2007

Red Lentil and Carrot Soup

I copied this recipe from a magazine I checked out of the library years ago so I'm afraid I can't give credit for the source. This soup was tested in Alice's kitchen.

This is a quick soup to make using the pretty red lentils you'll find in the bulk section of the Lost River Market & Deli. The spices can be found in the bulk spice section too. The soup is low fat and so it would make a fine light lunch to take to work.

¾ lbs. of red lentils, picked over
7 cups water
1 cup chopped onion
3 cloves garlic, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
¼ teaspoon turmeric
5 carrots (10 oz.) halved lengthwise and thinly sliced crosswise
1 cup finely chopped red bell pepper
¼ cup fresh cilantro, finely chopped
¼ cup chopped scallion greens
Cayenne pepper, Kosher salt and freshly ground pepper, to taste

Garnish: fresh cilantro sprigs

Bring lentils and water to a boil in a 4 quart saucepan and skim out the froth. Stir in onion, garlic, coriander, cumin, and turmeric. Simmer, partially covered for 15 minutes. Stir in carrots and bell pepper. Simmer until carrots are tender, about 10 minutes more. Stir in cilantro, scallion, and cayenne. Add Kosher salt and freshly ground pepper to taste.

Each serving is about 339 calories and less than 1 gram of fat.

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