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

Turmeric gives this creamy soup a deep golden color, and the red lentils lend it a slightly sweeter flavor than brown or green lentils would. The lentils also provide niacin and plenty of folate, a B vitamin that may help delay cognitive decline.

Maureen Callahan
Recipe by Cooking Light September 2006

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Yield:
8 servings (serving size: about 1 cup)
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Ingredients

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Directions

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  • Heat oil and butter in a Dutch oven over medium-high heat. Add onion, ginger, and jalapeño; sauté 4 minutes or until tender. Stir in 6 cups water and next 4 ingredients (through five-spice powder); bring to a boil. Cover, reduce heat, and simmer for 15 minutes or until lentils are tender, stirring occasionally.

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  • Place one-third of lentil mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour pureed lentil mixture into a large bowl. Repeat procedure twice with remaining lentil mixture. Stir in cilantro and juice. Serve immediately.

Nutrition Facts

217 calories; calories from fat 17%; fat 4.2g; saturated fat 1g; mono fat 1.6g; poly fat 1.1g; protein 13.5g; carbohydrates 32.7g; fiber 7.7g; cholesterol 4mg; iron 2.9mg; sodium 453mg; calcium 31mg.
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