Red Lentil Soup with a Twist
Smokiness of cumin and sweetness of raisins give a unique flavour to this soup, served with a hint of lime.
Ingredients
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1 medium uncooked shallot(s), finely diced
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1⁄4 tsp cumin seeds
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1 tsp olive oil
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1 medium fresh tomato(es), diced
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1 cup(s)dry lentils, rinsed in a fine sieve
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4 1⁄2 cup(s) fat free chicken broth
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1 tsp kosher salt
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3⁄4 Tbsp golden seedless raisins
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11 piece(s) mint leaves
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1 Tbsp cilantro, or parsley
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1 medium fresh lime(s), sliced into 1/4 inch thickness, for garnish
Instructions
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In a saucepan heat oil over medium heat. Saute shallots and cumin seeds for 1 minute. Add tomato, cook for 2 minutes, stirring. Add lentils and stir to coat with tomatoes and shallots.
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Pour in chicken stock. Add salt, raisins and mint, stir. Cook partially covered, stirring once or twice, about 18 minutes..
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Add cilantro just before removing from heat. Serve with a twist of lime (to squeeze before eating). Yields about six 3/4 cup servings.
Notes
This soup thickens as it cools, and tastes even better next day.
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