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Indian Red Lentil Soup

  • 1/2 teaspoon cumin seeds

  • 3/4 cup chopped onion

  • 1 (14.5 ounces) can diced tomatoes

  • 1 1/2 cup red lentils

  • 2 cups low-sodium vegetable broth

  • 1 cup light coconut milk

  • Juice of 1 lemon (about 2 tablespoons)

  • 1 1/2 cup shredded kale

  • 1/4 teaspoon fine sea salt

  1. Heat a saucepot over medium heat until hot. Add cumin and toast 1 minute or until aromatic. Add onion and cook, stirring frequently, until beginning to brown and stick to the pot, about 5 minutes. Add tomatoes with their juice and cook 2 minutes longer, stirring frequently. Add lentils, broth, 2 cups water, coconut milk and lemon juice; bring to a boil.

  2. Reduce heat to low, cover and simmer 30 to 35 minutes or until lentils are tender, stirring occasionally. Remove from heat and stir in kale and salt.

  3. PER SERVING:240 calories (35 from fat), 4g total fat, 2g saturated fat, 0mg cholesterol, 410mg sodium, 37g carbohydrate (8g dietary fiber, 4g sugar), 14g protein

  4. Makes 6 servings.


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