Lentil Soup with Cilantro
Yield
6 servingsPrep
10 minCook
40 minReady
50 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
lentils
green or brown |
|
| 1 | each |
onions
small, chopped |
|
| 2 | cloves |
garlic
peeled and minced |
|
| 1 | each |
bay leaves
|
*
|
| 6 ½ | cups |
water
|
|
| 1 | teaspoon |
salt
|
|
| 1 | x |
black pepper
fresh, ground |
*
|
| 1 | bunch |
cilantro
chopped |
*
|
| ¼ | cup |
yogurt, low-fat
for garnish |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
lentils
green or brown |
|
| 1 | each |
onions
small, chopped |
|
| 2 | cloves |
garlic
peeled and minced |
|
| 1 | each |
bay leaves
|
*
|
| 1.5 | l |
water
|
|
| 5 | ml |
salt
|
|
| 1 | x |
black pepper
fresh, ground |
*
|
| 1 | bunch |
cilantro
chopped |
*
|
| 59 | ml |
yogurt, low-fat
for garnish |
Directions
Wash and pick over lentils.
Combine lentils, onion, garlic, bay leaf and water in a soup pot.
Bring to a boil, reduce heat, and simmer for 40 minutes.
Add the salt toward the end of the cooking time.
Remove from the heat.
Discard the onion and bay leaf. Put the soup through a food mill or purée half of it in a blender.
Heat through, add salt and pepper to taste, stir in the cilantro, and serve, topping each bowl with a dollop of yogurt.
