* Exported from MasterCook *
Moroccan Lentil Soup
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small onion -- diced
2 garlic cloves -- minced
3 cups vegetable broth, ready-to-serve
1/2 cup red lentils
14 ounces canned diced tomatoes
1 large carrot -- sliced
2 celery stalks -- sliced
1 teaspoon garam masala
1 teaspoon paprika
1 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon mild curry powder
salt -- to taste
Line a medium pot with a htin layer of water and saute the onion and
garlic over the high heat until the water has absorbed.
Add remaining ingredients in order, except salt.
Bring to a boil, cover, reduce heat to low, and cook for 15 minutes or
until lentils are cooked (they will expand and turn orange in color).
Add salt to taste.
Transfer half of the soup to a blender and puree until smooth, then mix it
back in with remaining soup (or lightly use an immersion blender).
Cover and leave on the warm stove fro 5 ot 10 minutes, allowing the
flavors to merge.
Serves 4
Per serving: 128 cals (4% fat cals); 0.5g fat; 24.4g carbs; 10.4g fiber;
5.5g sugars; 7.7g protein.
AuthorNote: Straight out of the pantry and into a bowl! I developed this
flavorful soup a few years ago during one of my "pantry challenges".
Periodically, I force myself to cook only with items found in my pantry to
remind myself that a delicous and satisfying meal is always on hand, even
when the fridge looks bare. (Plus it helps keep the stockpiling at bay!)
Source:
"Everyday Happy Herbivore: Over 175 Quick-and-Easy Fat-Free and
Low-Fat Vegan Recipes by Lindsay S. Nixon, 2012"
S(Formatted by Chupa Babi):
"Jan 2013"
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Per Serving (excluding unknown items): 180 Calories; 2g Fat (8.1% calories
from fat); 11g Protein; 32g Carbohydrate; 8g Dietary Fiber; 0mg
Cholesterol; 1118mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1
Vegetable; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 492 0
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