Creamy Lentil Soup
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Yields:
-
1.75 quarts.
ingredients
- 4.92 ml vegetable oil
- 177.44 ml onion, chopped
- 14.79 ml gingerroot, peeled and minced
- 2 clove garlic, minced
- 4.92 ml ground cumin
- 4.92 ml curry powder
- 236.59 ml dried pink lentils
- 2.46 ml salt
- 3 (1169.41 g) can no-salt-added chicken broth
- 411.06 g can no-salt-added stewed tomatoes, undrained
- 103.53 ml plain nonfat yogurt
directions
- Heat oil in a dutch oven over medium heat.
- Add next 3 ingredients; saute 3 minutes.
- Add cumin and curry powder; cook 30 seconds, stirring constantly.
- Add lentils and next 3 ingredients; stir well, and bring to a boil.
- Cover, reduce heat, and simmer 45 minutes or until lentils are tender, stirring occasionally.
- Spoon one-third of mixture into container of an electric blender or food processor; cover and process until smooth.
- Spoon into a large bowl.
- Repeat procedure with remaining lentil mixture.
- Return mixture to pan; cook over medium heat until heated.
- Ladle into soup bowls; top with yogurt.
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Reviews
RECIPE SUBMITTED BY
Dancer
Guelph, 0