Sweet and Sour Red Lentil Soup

From the Registered Dietitians and Chefs of NewYork-Presbyterian Hospital

Recipe Yields: 6 servings

Ingredients

•  1 cup red lentils, washed well!
•  5 cup low sodium vegetable or chicken stock or water, more or less as needed to cover contents of the pot.
•  3 cups carrots cut into thick slices
•  1 cup yam or sweet potato cut into 1 inch cubes
•  2 onions, about 2 cups cut in chunks and separated
•  1/2 head green cabbage, about 4 cups sliced into chunks
•  1 teaspoon Garam Masala
•  1 teaspoon curry powder
•  2 teaspoons ground cardamom
•  Juice and zest of 1 lemon
•  3 tablespoons olive oil
•  1 bunch cilantro, chopped
•  Yogurt to serve (optional)

Directions

1.  Bring liquid to boil with lentils, skim foam, and lower to simmer
2.  Chop veggies into chunks and add to pot, saving 1 onion, all spices, and lemon juice and zest for later.
3.  Simmer all together on low for 45 minutes.
4.  While soup is cooking, in a separate sauté pan, sauté remaining onion in olive oil until fragrant, then add spices.
5.  Add onion-spice mixture to soup pot, along with lemon juice and stir to mix.
6.  Garnish generously with cilantro.
7.  Serve with yogurt (optional).

Nutrition Facts

Recipe Yields: 6 servings