| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
Dutch |
Soups, Vegetables |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 2 |
lg |
Onions, coarsely chopped |
| 8 |
|
Carrots, cut into 1/2-inch |
|
|
Thick slices |
| 2 |
cn |
(13-3/4 oz. ea.) chicken |
|
|
Broth |
| 1 |
pk |
(1 lb.) dried lentils, |
|
|
Washed and picked over |
| 2 |
ts |
Ground cumin |
| 2 |
ts |
Salt |
| 1 |
ts |
Dried oregano |
| 1/4 |
ts |
Ground black pepper |
| 2 |
|
Bay leaves |
| 2 |
sm |
Jalapeno peppers, seeded and |
|
|
Chopped |
|
|
Spicy Yogurt Topping (recipe |
|
|
Follows) |
INSTRUCTIONS
1. Heat oil in Dutch oven. Add onion and carrot; saute' for 10 minutes or
until onions are slightly softened.
2. Add water to broth to make 8 cups. Add to pot along with lentils,
cumin, salt, oregano, pepper and bay leaves. Bring to boiling, skimming
occasionally. Reduce heat to low; cover; simmer 45 minutes. Discard bay
leaves.
3. Meanwhile, prepare Spicy Yogurt Topping.
4. Puree 1 cup soup mixture in food processor or blender. Return to pot.
Stir in jalapeno pepper. If soup is too thick, stir in additional chicken
broth, if desired.
5. Remove mixture from heat. Spoon into soup bowls. Top with Spicy Yogurt
Topping.
Spicy Yogurt Topping: Combine 1 container (8 oz.) plain low-fat yogurt, 2
T chopped fresh cilantro, 1/2 t cumin, 1/8 to 1/4 t ground red pepper and
1/8 t salt. Refrigerate for up to 1 week.
Nutrient value per serving: 288 calories, 17 g protein, 6 g fat, 43 g
carbohydrate, 1,030 mg sodium, 4 mg cholesterol. Exchanges: 1-1/2
starch/bread, 3/4 meat, 1/5 milk, 1-1/2 vegetable, 3/4 fat.
Source: Family Circle, November 1996
Posted to MM-Recipes Digest V3 #290
Date: Tue, 22 Oct 1996 20:51:54 EDT
From: jane.ghorbani@juno.com (Jane Ghorbani)
A Message from our Provider:
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