2 tsp. olive oil
¾ cup chopped celery
2 medium yellow onions, chopped
1 large yellow potato, peeled and diced [I didn’t peel it, since so many nutrients are in the skin]
1 tsp. mild curry powder
1 tsp. ground turmeric
¼ tsp. ground cinnamon
1 (28-ounce) can diced tomatoes, with juice
1 cup dried and rinsed lentils (preferably red) [I used whatever I had on hand]
2 (15-ounce) cans chickpeas, well-rinsed and drained
1 tsp. salt
juice of 1 lemon
1 Tbsp. balsamic vinegar
½ cup chopped fresh cilantro (optional) [skipped this time, will probably do some time]
Place olive oil in large pot over medium heat; sauté celery, onions and potatoes, along with curry powder, turmeric and cinnamon, 5 to 8 minutes.
Add canned tomatoes and cook for another 10 minutes.
Add 8 cups of water and the lentils, chickpeas and salt. Bring to a boil, then simmer, partially covered, for 45 minutes to 1 hour (check that there is enough liquid; add 1 extra cup of water if necessary).
Just before serving, add lemon juice, balsamic vinegar and cilantro, if using.
Makes 6 servings.
Recipe courtesy of Catherine S. Katz, PhD, coauthor of Dr. David Katz’s Flavor-Full Diet.
I just made this delicious soup. I was wondering if I could get the nutritional ingredients?
ReplyDeleteUnfortunately, I don't have a nutritional analysis for this recipe. I did find an interesting Web site, www.NutritionData.com, where you can enter your own home recipes and get nutritional analysis. I haven't tried it out yet but it's an intriguing idea. If you check it out, let me know!
ReplyDeleteJust made this soup and loved it! Thanks for posting it here so I could share the recipe with friends who don't subscribe to O Magazine.
ReplyDeleteI loved this soup - and served it with crusty bread (broken up in pieces in the soup). My whole family enjoyed it (even the picky eaters).
ReplyDeleteI'm really looking forward to trying this soup - I just bought a huge bag of Puy lentils for a Nigella recipe and I've been looking for more recipes that call for them. I don't think I'll peel the potato either when I make it. (And I'll probably substitute a T of Plugra butter for half of the olive oil for a richer taste. Even so, that won't add a significant amount of fat or cholesterol.) The editors at O Magazine printed the nutritional breakdown in the December issue in response to a reader request:
ReplyDeleteServing size: 1 cup (yeah, right : ) The recipe makes 12 servings.
Calories: 157
Carbs: 29 grams
Protein: 8 g
Fat: 2 g
Cholesterol: 0
Fiber: 7 g
Sodium: 506 mg
Oprah's Dec 2009 issue featured the nutritional info on p. 36
ReplyDelete