Red Lentil Soup with Toasted Cumin Seeds and Cilantro

Something Extra Winter 2016

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Red Lentil Soup with Toasted Cumin Seeds and Cilantro

Red Lentil Soup with Toasted Cumin Seeds and Cilantro
Ingredients
3 tbsp. olive oil
4 cloves garlic, minced
1 large onion, finely diced
3 carrots, peeled and finely diced
1 (2- inch) piece ginger, peeled and finely minced
1 jalapeno, seeded and finely diced
Zest and juice from 1 lemon
2 tbsp. toasted cumin seeds
1 tbsp. ground cumin
1/2 tsp. ground cardamom
6 cups vegetable or chicken broth
2 cups red lentils (bulk bin #660)
2 tbsp. Raley's Tomato Paste
Raley's Salt and pepper to taste
Fresh cilantro sprigs (garnish)
Directions

Prep: 10 minutes, Cook: 1 hour, 40 minutes, Serves: 6

1. Heat oil in a large pot over medium heat. Add garlic and onions; cook for 5 minutes or until onions are translucent.

2. Add remaining ingredients except salt, pepper and cilantro and cook for 1½ hours, uncovered, on low heat. Season with salt and pepper at end of cooking. Garnish with cilantro.

Nutritional Information:
360 calories, 18 g protein, 9 g total fat (1 g sat.), 54 g carbohydrate, 10 g fiber, 6 g sugar, 0 mg cholesterol, 712 mg sodium, 9 points

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