Lentils are not only high in fiber and protein, they’re low in calories. For a spicy take on lentil soup, you’ll love this flavorful dish.
1 large onion, chopped
1 jalapeño pepper, seeded and minced
1 tablespoon ginger, minced
5 cloves garlic, minced
2 tablespoons curry powder
1 tablespoon ground cumin
1 bay leaf
2 1⁄2 cups red lentils
8 cups broth
1 tablespoon lemon juice
Salt and pepper (to taste)
1 handful cilantro leaves (may substitute parsley), chopped
2 tablespoons mango chutney
1⁄3 cup yogurt
- Cook onion in oil over medium heat. Add jalapeño, ginger, garlic and spices, stirring for 1 minute more.
- Add in lentils and stir; then add broth and boil. Lower, simmer covered for 40 minutes, until lentils are tender.
- Discard bay leaf; add lemon juice, salt, pepper, cilantro, chutney and yogurt (the last 3 ingredients can be topped onto individual servings).