Saturday, October 20, 2007
Red Lentil Soup
2 tsp olive oil
1-1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground Cayenne pepper
1/4 tsp ground cinnamon
1 med. sweet red pepper(s), chopped
2 medium carrot(s), chopped
29 oz fat-free chicken broth
8 oz dry lentils, red, washed
1/4 cup fat-free sour cream or plain fat-free yogurt (optional garnish)
In a medium nonstick pot, heat oil.
Add cumin, coriander, red pepper and cinnamon, stir until fragrant, 30 seconds.
Add bell pepper and carrots. Cook until just tender, 5 minutes, stirring occasionally.
Add broth and lentils. Bring to a boil. Simmer until lentils are tender about 20 minutes.
Purée in blender or use blender stick right in pot.(Can be eaten without blending, LP's daddy prefers it non blended).
Serve with 1 tbsp. of yogurt (or non-fat sour cream) on each 1-1/4 cup serving.
Still excellent after freezer storage.
Red lentil photo from Google images