Curried Lentil Soup

Submitted by L. Duch

"This is a wonderful Indian dish I found on another recipe site. I added the lamb and zucchini. I served this with fresh rolls sprinkled with zatar. The lamb could be left out for a delicious vegetarian dish."

 

• Ready In: 40mins
• Ingredients: 12
• Serves: 4

ingredients

• 6 cups chicken stock
• 1 1⁄2 cups thinly sliced green onions
• 2 carrots, chopped
• 1 zucchini, cut into bite size pieces
• 1 cup dried brown lentils, rinsed and drained
• 1 tablespoon grated fresh ginger
• 1 teaspoon curry powder
• 1 teaspoon ground cumin
• 1⁄8 teaspoon ground red pepper
• 1⁄4 cup snipped cilantro
• 1⁄2 cup sour cream (optional)
• 1⁄2 lb cubed lamb, precooked

directions

1. Combine broth, green onions, carrots, lentils, ginger, curry powder, cumin and red pepper, zucchini and cooked lamb.
2. Bring to boil; reduce heat.
3. Simmer covered, for 25-30 minutes or until lentils are tender.
4. Stir in snipped cilantro; cook for 1 minute more.
5. If desired, top each serving with sour cream and garnish with cilantro sprigs.