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Curried Lentil Soup

By: Better Homes and Gardens

"Humble lentils step out in spicy style with a flavor kick of gingerroot, curry powder, cumin, and cilantro. If you like, a spoonful of sour cream swirled into the soup adds a complementary richness."

Rate/Review | Read Reviews (16)

Prep Time:
10 Min

Cook Time:
30 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

6 cups reduced sodium chicken broth
1 1/2 cups thinly sliced green onions
2 carrots, chopped
1 cup dried brown lentils, rinsed and drained
1 tablespoon grated fresh ginger
1 teaspoon curry powder
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1/4 cup snipped fresh cilantro
1/2 cup dairy sour cream (optional)
Fresh cilantro sprigs or green onions (optional)

Directions

In a large saucepan combine the chicken broth, green onions, carrots, lentils, ginger, curry powder, cumin, and red pepper. Bring mixture to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes or until lentils are tender.
Stir in the snipped cilantro; cook for 1 minute more. If desired, top each serving with sour cream and garnish with cilantro sprigs.