Curried Red Lentil-Carrot Soup
Mildly sweet carrot juice brings out the flavors of the spices in this curried soup. Look for red lentils in Indian grocery stores.
2 teaspoons olive oil
1 large onion, coarsely chopped
2 cloves garlic, minced
2-1/2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 cup carrot juice
1/2 pound unpeeled all-purpose potatoes, cut into 1/2-inch chunks
1 cup red lentils, rinsed and picked over
2 medium carrots, sliced
1 bay leaf
3-1/4 cups water
1 In a large nonstick saucepan, heat the oil over medium-high heat. Add the onion and garlic, and cook until the onion is tender, 5 to 6 minutes. Stir in the curry powder, salt, black pepper, and cayenne pepper, and cook, stirring, for 30 seconds.
2 Add the carrot juice, potatoes, lentils, carrots, bay leaf, and water. Cover and bring to a boil over high heat. Reduce the heat to medium-low and simmer, stirring occasionally, until the lentils are tender, about 20 minutes. Remove and discard the bay leaf before serving. Makes 6 servings
Makes Makes 6 servings servings.
Per serving: 181 calories, 1.9g total fat (0.3g saturated), 0mg cholesterol, 7g dietary fiber, 34g carbohydrate, 9g protein, 227mg sodium.