Curried Red Lentil Soup

Vegetarian Times Issue: March 1, 2004 p.23

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30 MINUTES OR LESS

A lusty Indian-style soup, this dish can be made mild or hot to suit your taste.

Directions

1. Put lentils and vegetable stock in a large saucepan, and bring to a boil over medium-high heat. Reduce heat to medium, and cook for about 20 minutes, or until lentils are tender. Reduce heat to very low.
2. Put 2 cups lentils and yogurt into blender, and purée until smooth. Recombine with soup in pan, and stir in seasonings. Heat through, and serve, garnishing each portion as desired.

Wine Suggestions
This soothing Indian dish, with its curry, cumin and cayenne spices, would work well with a light, sweet Gewurtztraminer such as the Handley Gewurtztraminer from California.

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ingredient list

SERVES 6

1 cup hulled red lentils, rinsed in hot water

4 1/2 cups nonfat vegetable stock

2 Tbs. nonfat plain yogurt

1 tsp. curry powder, or to taste

1 tsp. grated fresh ginger, or to taste

1/2 tsp. ground cumin, or to taste

1/4 tsp. cayenne, or to taste

1/2 tsp. onion powder, or to taste

Shredded coconut as garnish

Dried peanuts as garnish

Cilantro leaves as garnish

Diced red pepper as garnish

Chutney as garnish

Raisins as garnish

Nutritional Information

Per SERVING:

Calories	130
Protein	8g
Carbs	25g
Sodium	520mg
Fiber	6g
Sugar	5g

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