This Sunday a vegetarian dish of a delicious Lentil Soup with Spicy Yogurt Topping will be featured. It was found in a magazine (maybe Family Circle or Woman’s Day) and it’s easy enough to make.
This soup I usually make and then freeze in zip loc bags for easy dinners later. Since I’m a working woman I find these recipes to be perfect for a quick dinner after working late and fighting traffic.
So here we go!
Lentil Soup with Spicy Yogurt Topping
Makes 4 servings plus another 4 servings for second meal at 60 cents each serving
Prep: 15 minutesCook: 1 hour
- 1/4 teaspoon ground black pepper
- 2 small jalapeno peppers, seeded and chopped
5. To serve 4 immediately: Spoon remaining half into soup bowls. Top with half of the Spicy Yogurt Topping.
6. To prepare frozen soup for 4: Thaw overnight in refrigerator. Reheat. Garnish with remaining topping.
Spicy Yogurt Topping: Combine 1 container (8 ounces) plain low-fat yogurt, 2 tablespoons chopped fresh cilantro, 1/2 teaspoon cumin, 1/8 to 1/4 teaspoon ground red pepper and 1/8 teaspoon salt. This makes enough for 8 servings. Refrigerate for up to 1 week.
Nutrient Value Per Servings:
6 g fat
43 g carbohydrate,
1030 mg sodium
4 mg cholesterol
Exchanges: 1 1/2 starch/bread, 3/4 meat, 1/5 milk, 1 1/2 vegetable, 3/4 fat
Enjoy and Be Encouraged!