Hearty Lentil Soup

recipe

Yield:

7 (1-cup) servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 182
Caloriesfromfat 8 %
Fat 1.6 g
Satfat 0.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 13.5 g
Carbohydrate 29.5 g
Fiber 0.0 g
Cholesterol 6 mg
Iron 0.0 mg
Sodium 196 mg
Calcium 0.0 mg

Ingredients

1 teaspoon olive oil
1/2 pound dried lentils
1 cup coarsely chopped onion
1 teaspoon chili powder
2 cups peeled, cubed potato
1/3 cup diced carrot
1/2 cup chopped 96% fat-free, low-sodium ham
7 cups water
1 (14 1/4-ounce) can no-salt-added chicken broth, undiluted
1 teaspoon dry mustard
1 teaspoon peeled, grated gingerroot
1/2 teaspoon ground coriander
1/2 teaspoon dried thyme
4 bay leaves
2 cloves garlic, crushed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup plus 3 tablespoons plain nonfat yogurt

Preparation

Heat oil in a large Dutch oven over medium heat until hot. Add lentils, onion, and chili powder; saute 2 minutes or until lentils are golden. Add potato and next 10 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 2 hours, stirring occasionally. Stir in salt and pepper. Remove and discard bay leaves. Ladle soup into individual bowls. Top each serving with 1 tablespoon yogurt.

Note:

Oxmoor House Cooking Light Collection,

Oxmoor House

January 1995
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