Rating: 4 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 6
  • 5 star values: 1

Look for packaged precooked lentils without salt or fat added. We like Target's Archer Farms brand beluga lentils.

Laraine Perri
Recipe by Cooking Light December 2012

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Johnny Autry; Styling: Missie Neville Crawford

Recipe Summary

Yield:
Serves 4 (serving size: about 1 1/2 cups soup and 1 tablespoon yogurt)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a medium saucepan over medium heat. Add oil to pan; swirl to coat. Add onion; sauté 3 minutes. Add garlic and ginger; sauté 1 minute. Add curry powder and red pepper; cook 30 seconds, stirring constantly. Add broth, vinegar, and lentils. Increase heat to high; bring to a boil. Reduce heat; simmer 5 minutes.

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  • Place half of lentil mixture in a blender. Remove center piece of blender lid; secure lid on blender. Place a clean towel over opening in lid. Blend until smooth. Add blended mixture, spinach, salt, and pepper to pan; stir until spinach wilts. Stir in 2 tablespoons cilantro. Serve with yogurt and remaining cilantro.

Nutrition Facts

221 calories; fat 5g; saturated fat 0.6g; mono fat 2.4g; poly fat 1.3g; protein 13.3g; carbohydrates 31.7g; fiber 11g; cholesterol 1mg; iron 5mg; sodium 488mg; calcium 62mg.
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