Curried Lentil Soup

Zingy, rich and comforting—serve with a hearty bread and salad for an easy meal!

Prep Time: 10-15 minutes    Simmer Time: 30-40 minutes

WHAT YOU NEED:

2 Tbsp. olive oil

1 medium onion, chopped

2-inch piece gingerroot, peeled and grated

1 Tbsp. yellow curry paste (milder) or red curry paste (spicier) or sweet/medium curry powder

⅛ – ¼ tsp. red pepper flakes

3 – 4 cups vegetable or chicken broth

1 cup red lentils or yellow lentils (or ½ cup of each)

1 (13.5 oz) can unsweetened coconut milk (lite or full fat), shaken well

1 (14.5 oz) can fire roasted diced tomatoes

Fresh limes and fresh cilantro leaves (for garnish)

MAKING IT:

Place a large (2 quart) soup pot over medium heat, add olive oil.  Sauté onion in olive oil until soft, about 5 minutes. Add grated ginger, curry and pepper flakes; sauté 1 - 2 minutes more until spices are fragrant.

Add all remaining ingredient to the pot, starting with 3 cups broth (1 cup of reserved broth can be added to thin soup as needed at the end of cooking).  Bring soup to a boil; then reduce heat.

Cover and simmer for about 30-40 minutes or until lentils are tender, stirring occasionally.  At end of cooking add juice of ½ lime (about 1 tablespoon); stir well.

Divide soup among bowls. Serve with chopped fresh cilantro and lime wedges, if desired. Makes about 6 cups.

NUTRITION:

Nutrition Information per serving (about 1 cup): 240 Calories; 10g Total Fat; (4.5g Sat Fat; 0g Trans Fat); 0mg Chol; 660mg Sodium; 28g Total Carb; (5g Fiber; 3g Total Sugars; 0g Added Sugars); 10g Protein; 15% DV Iron

TIPS:

To lower sodium, use less sodium broth.