Curried Lentil & Carrot Soup
Yield
6 servingsPrep
15 minCook
1 hrsReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 4 | ounces |
onions
chopped |
|
| 6 | ounces |
lentils, red (masoor dal)
|
|
| 4 | ounces |
carrots
thinly sliced |
|
| 1 | tablespoon |
curry powder
|
|
| 2 | pints |
water
boiling |
*
|
| 1 ½ | teaspoons |
salt
|
|
| ¼ | teaspoon |
paprika
|
|
| ½ | cup |
bread crumbs
|
|
| 1 | x |
cilantro
to garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 115.6 | ml/g |
onions
chopped |
|
| 173.4 | ml/g |
lentils, red (masoor dal)
|
|
| 115.6 | ml/g |
carrots
thinly sliced |
|
| 15 | ml |
curry powder
|
|
| 946 | ml |
water
boiling |
*
|
| 7.5 | ml |
salt
|
|
| 1.3 | ml |
paprika
|
|
| 118 | ml |
bread crumbs
|
|
| 1 | x |
cilantro
to garnish |
*
|
Directions
Heat oil in a large soup pot.
Add the onions and sauté them for about 10 minutes.
Add the lentils and cook for 1 minute, stirring constantly.
Mix in the carrots and curry powder. Cook for 2 minutes.
Add the boiling water, salt and paprika.
Bring to a boil, lower heat and cover.
Simmer for 1 hour, stirring occasionally.
Add the bread crumbs and continue to cook for another 5 to 7 minutes.
Ladle into soup bowls and garnish with cilantro.
