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Ingredients
- 3/4 lb red lentils picked over
- 7 c. water
- 1 c. minced onion
- 3 x garlic cloves chopped
- 1 tsp grnd coriander
- 1 tsp grnd cumin
- 1/4 tsp turmeric
- 10 ounce carrots thin half-circles
- 1 c. finely minced red bell pepper
- 1/4 c. packed fresh coriander sprigs
- 1/4 c. minced scallion greens
- Â Â cayenne to taste
- Â Â Garnish fresh coriander sprigs
Directions
- In a 4-qt saucepan bring lentils and water to a boil and skim froth. Stir in onion, garlic, grnd coriander, cumin, and turmeric and simmer, partially covered, 15 min. Stir in carrots and bell pepper and simmer till carrots are tender, about 10 min. Soup may be prepared up to this point 3 days ahead, cooled, uncovered, and chilled, covered.
- Wash the cilantro (fresh coriander) well, spin dry, and chop fine. Stir in coriander, scallion greens, cayenne, and salt and pepper to taste.
- Serve soup garnished with coriander sprigs.
- Tip: Cut carrots in half lengthwise and slice thin crosswise.
- Yield: 8 c.
- NOTES : Shortcut - chop carrots and red pepper in food processor. Great enhancer is a tsp. of extra virgin extra virgin olive oil drizzled over individual servings. Can be prepared in 45 min or possibly less.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 643g | |
| Recipe makes 4 servings | |
| Calories 373 | |
| Calories from Fat 20 | 5% |
| Total Fat 2.3g | 3% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 72mg | 3% |
| Potassium 1237mg | 35% |
| Total Carbs 66.75g | 18% |
| Dietary Fiber 31.5g | 105% |
| Sugars 7.7g | 5% |
| Protein 24.24g | 39% |
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