Curried French lentil soup
Prep time: 20 minutes
Cook time: 50 minutes
Cynthia Keane of Sacramento said she had the best French lentil soup at Ettore’s in Sacramento. She was hoping for their recipe or one close.
Although we haven’t received Ettore’s recipe, Ruby Fidler of Granite Bay shares this recipe that may be a close match for Keane. This healthy soup is vegetarian, low fat, cholesterol-free and high in fiber.
Note: If using red lentils cook 25 to 30 minutes instead of 20 minutes. You may use 11/2 cups fresh tomatoes instead of canned.
6 cups water
1 cup French green lentils
1 yellow onion, chopped
1 small yam or sweet potato, peeled and diced (about 2 cups)
2 cups small cauliflower or broccoli florets
2 ribs celery, sliced
One 14.5-ounce can diced salt-free tomatoes
2 teaspoons curry powder
2 teaspoons dried green herbs (Italian or French)
1 teaspoon granulated onion
1 teaspoon granulated garlic
4 cups greens cut into bite-size pieces (like kale, chard, spinach, collards, beet greens)
In a soup pot on high, bring water to boil with lentils. Reduce heat to medium and cook for 20 minutes on a low boil. Add onion, yam or sweet potato, cauliflower or broccoli, celery, tomatoes (with juice) and the herbs and spices. Cook for 10 minutes at the same heat. Add greens and cook for 5 to 10 minutes more until yams or sweet potatoes and greens are tender. Serve as is or over brown rice.
Per serving without rice: 231 cal.; 14 g pro.; 44 g carb.; 1 g fat (trace sat., trace monounsat., trace polyunsat.); 0 mg chol.; 107 mg sod.; 12 g fiber; 5 percent calories from fat.