Curried Lentil Soup
Posted by peppertree on March 21, 2008
Ok, here’s the last recipe we tried from the WW cookbook. It was better than Tuesday’s and Wednesday’s (but I prefer Monday’s). Toby said he liked it, but he has a cold and can’t taste anything. I thought it was ok. Not bad, not especially wonderful. I will probably not make it again. I served it with some Italian bread (from the mozzarella fiasco) and a green salad.
rating: 4
Curried Lentil Soup
(from the cookbook “Down to Earth- More than 130 Vegetarian Recipes” by Weight Watchers)
cooking spray (didn’t use)
2 tsp vegetable oil
2 cups chopped onion (about 2 medium)
6 garlic cloves, minced
3 3/4 cups water
3/4 cup dried lentils
1 tbsp peeled grated fresh ginger
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp crushed red pepper (I used cayenne)
1/2 tsp curry powder
1 (19-ounce) can chickpeas (garbanzo beans), drained
1 (14 1/2-ounce) can vegetable broth (such as Swanson), undiluted
1 cup seeded chopped tomato
1/4 tsp salt
1/2 cup 30%-less fat sour cream (such as Breakstone)
1. Coat a Dutch oven with cooking spray; add oil, and place over medium0high heat until hot. Add onion and garlic, and saute 5 minutes or until onion is tender.
2. Add water and next 8 ingredients, and stir well. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until lentils are tender. Stir in tomato and salt.
3. Ladle soup into individual bowls. Top with sour cream. Yield: 8 servings (serving size: 1 cup soup and 1 tbsp sour cream). Points: 5
