New Recipe - #19

Joan gave Corey a 30-minute Suppers cookbook for his birthday and that helped re-inspire us to continue working towards our new recipe resolution. The first of two new recipes we made this week was Quick Lentil Soup (recipe below).

It was super easy and didn't require too many ingredients at all. And, when paired with pita bread and a homemade Mediterranean Kitchen-type dipping sauce, it was yummy!

Jenny's rating: 4 stars
Corey's rating: 3-1/2 stars

Recipe:

• 1 cup split red lentils, rinsed and picked over
• 4 cups low-sodium vegetable broth
• 2 tablespoons unsalted butter
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon curry powder
• 1 large beefsteak tomato, cored, seeded and diced
• Salt and pepper
• 2 tablespoons chopped fresh cilantro
• 1/2 cup plain yogurt

1. Combine lentils and 2 cups vegetable broth in microwave-safe bowl. Cover and microwave until lentils are al dente and most of the liquid is absorbed, about 8 minutes.

2. Heat butter in Dutch oven over medium-high heat until melted. Add onion and cook until softened, about 3 minutes. Add garlic, ginger and curry powder and cook until fragrant, about 30 seconds.

3. Add lentils, remaining broth, and tomato to pot and cook until lentils are very tender and flavors meld, 10 to 12 minutes. Season with salt and pepper. Ladle soup into bowls, sprinkle with cilantro, and dollop with yogurt.