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Nepalese Red Lentil Soup

November 17, 2008

Last night my lovely wife made this recipe for Nepalese red lentil soup. It was so delicious that I had to pass it along. Unless you’re one of those puzzling people who don’t like the tate of Indian food (which is what the taste most resembles), you simply must try this.

Nepalese Red Lentil Soup

Yield
8 servings (serving size: about 1 cup)

Ingredients
1 tablespoon canola oil
1 tablespoon butter
2 cups chopped red onion
1 tablespoon minced peeled fresh ginger
1 tablespoon finely chopped seeded jalapeño pepper
6 cups water
2 cups dried small red lentils
1 1/2 teaspoons salt
1/2 teaspoon ground turmeric
1/4 teaspoon five-spice powder
1/3 cup chopped fresh cilantro
2 tablespoons fresh lemon juice

Preparation
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.

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.

Nutritional Information
Calories:217 (17% from fat)
Fat:4.2g (sat 1g,mono 1.6g,poly 1.1g)
Protein:13.5g
Carbohydrate:32.7g
Fiber:7.7g
Cholesterol:4mg
Iron:2.9mg
Sodium:453mg
Calcium:31mg

(Maureen Callahan, Cooking Light, SEPTEMBER 2006)

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No comments yet

  1. Take my advice, skip the blender part and use an immersion blender. Much easier and you don’t lose any of the yummy soup.



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