This recipe is safe for Coumadin (warfarin) users.
This recipe is NOT safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Check for modified food starch in the sour cream.
There's a sorrow and pain in everyone's life, but every now and then there's a ray of light that melts the loneliness in your heart and brings comfort like hot soup and a soft bed." -Hubert Selby Jr., Requiem for a Dream
This soup is super simple to make. The hardest part is dicing the onions, and you don't even have to get them perfect because they will be pureed anyway. It has great Indian flavors and is perfect for a cool Fall evening served with a side salad or a grilled cheese sandwich.
Servings: 4 | Serving size: about 1 1/2 cups
Cooking Time: 60 Minutes
This recipe can easily be multiplied and makes very good leftovers. Like most soups, it's better the next day.
Serve with a side salad.
|2 tsp.||olive oil|
|4 cloves||garlic (minced)|
|1 large||onion (diced)|
|4 cups||no salt added vegetable stock|
|1 tsp.||garam masala|
|1 tsp.||ground coriander|
|8 Tbsp.||reduced fat sour cream|
|1/2 tsp.||curry powder|
|2 ounces||goat cheese|
|1 cup||fresh cilantro leaves|
|2 large||green onions (thinly sliced crosswise)|
Place the olive oil in a medium sauce pan over medium heat.
Add the garlic and onion.
Cook for about 5 minutes. Stir frequently.
Add the lentils, vegetable stock, garam masala, coriander, and salt.
Simmer for about 40 minutes, or until the lentils are soft.
While the soup is simmering, combine the sour cream and curry powder in a small bowl and place in the refrigerator.
Using a blender, puree until smooth.
Add the goat cheese and the cilantro and blend until smooth.
Serve topped with the curried sour cream and sprinkle the onions over the top.
Serving size: about 1 1/2 cups
Amount Per Serving
|Calories 311||Calories from Fat 108|
|% Daily Value|
|Total Fat 12g|
|Saturated Fat 6g||27%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 35g||27%|
|Dietary Fiber 12g||48%|
|Vitamin A 16%||Vitamin C 12%|
|Calcium 16%||Iron 29%|
|Vitamin K 22 mcg||Potassium 695 mg|
|Magnesium 66 mg|