Tibetan Curry Lentil Soup - Moosewood Restaurant

I made these changes to the following recipe:
Used the whole 16 oz bag of lentils and added 2 cups of water.
I used 3 carrots and 3 potatoes and Muir Glen fire roasted tomatoes
I also added 3 heaping teaspoons of my favorite curry powder.
I added a dollop of sour cream and probably 1 T. of cilantro per bowl.



TIBETAN LENTIL SOUP
(Moosewood Restaurant Daily Special)
1 1/2 cups dried lentils, picked over and rinsed
6 cups water
1 Tablespoon canola or other vegetable oil
1 1/2 cups chopped onions
2 cloves garlic, minced or pressed
1 fresh chile, seeded and finely minced
1 carrot, peeled and diced into 1/2-inch cubes
1 potato, diced into 1/2-inch cubes
2 teaspoons ground coriander
1 teaspoon ground cumin
1 28-oz. can tomatoes, undrained (about 3 cups)
1 Tablespoon chopped fresh cilantro
1 1/2 teaspoons salt



Bring water and lentils to a boil in a non-aluminum soup pot. Reduce the heat, cover, and simmer until tender, about 20 minutes.

Meanwhile, heat the oil in a medium saucepan and sauté the onions, garlic and chile for 5 minutes. Add the carrots, potatoes, coriander, and cumin and sauté for another minute, stirring to prevent sticking. Remove from the heat and set aside.

When the lentils are tender, coarsely chop the tomatoes right in the can and stir them into the soup pot. Add the chopped cilantro, salt, and the sautéed vegetables. Cover and simmer for 10-12 minutes, until all the vegetables are tender.

One 14 oz. serving at 5 POINTS per serving: 269 calories, 3.4g total fat, 15.7g dietary fiber