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30 MINUTES OR LESSA lusty Indian-style soup, this dish can be made mild or hot to suit your taste.
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.
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.
- Calories 130
- Carbohydrate Content 25 g
- Cholesterol Content 0 mg
- Fat Content 0 g
- Fiber Content 6 g
- Protein Content 8 g
- Saturated Fat Content 0 g
- Sodium Content 520 mg
- Sugar Content 5 g