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This soup can be medium-hot on the "fire-meter" when it’s made with "hot" curry powder and jalapeno pepper. If you prefer a milder flavor, use "sweet" curry powder, omit the jalapeno and dry mustard, and use less black pepper. And, attention vegetarians: this soup can be made meat-free by using all water instead of the chicken broth and water mixture.
1 tablespoon olive oil
2 cups (9 1/2 ounces) chopped onion
2 cups (8 1/2 ounces) chopped green pepper
1 jalapeno pepper (1/2 ounce), seeds removed, minced
3 cloves garlic, peeled and minced
2 tablespoons minced fresh ginger root (or crushed fresh ginger)
1 tablespoon curry powder
1teaspoon ground black pepper
1 teaspoon dry mustard powder
1/4 teaspoon saffron threads, crushed
2 1/4 cups (1 pound) lentils, color of your choice
2 cups (16 ounces) water
8 cups (64 ounces) chicken broth
2 cups (9 ounces) frozen peas
1 cup (8 ounces) plain yogurt
1/4 cup (2 1/4 ounces) chutney
1/4 cup (1 ounce) toasted coconut
Soup: In a large soup pot, sauté the onion and peppers in the olive oil until the onions are translucent. Add the garlic, ginger, spices and lentils, and stir until well-blended.
Stir in the water and chicken broth, and simmer the soup for 45 minutes, until the lentils are soft. Add the frozen peas, and simmer until they’re just heated through.
Sauce: In a small mixing bowl, stir together the yogurt, chutney and coconut; refrigerate until ready to serve.
Serve the soup with the sauce on the side. Use flatbread, pita bread, or tortillas to scoop up the sauce while you’re eating the soup. Yield: about 15 1-cup servings.
Nutrition information per serving (1 cup soup with 1 tablespoon sauce, 304g): 178 cal, 5g fat, 9g protein, 21g complex carbohydrates, 4g sugar, 7g dietary fiber, 2mg cholesterol, 892mg sodium, 409mg potassium, 77RE vitamin A, 17mg vitamin C, 3mg iron, 60mg calcium, 185mg phosphorus.
This recipe reprinted from The Baking Sheet Newsletter, Vol. XI, No. 2, Winter 2000 issue.