Full Page 4 x 6 5 x 7
Per serving: 201 calories, 3 g total fat (no saturated fat), no cholesterol, 986 mg sodi�um, 32 g carbohydrates, 3 g fiber, 15 g protein.

6 cups reduced-sodium chicken broth
1 1/2 cups thinly sliced green onions
2 medium carrots, chopped
1 cup dried brown lentils, drained and rinsed
1 tablespoon grated ginger root
1 teaspoon curry powder
1 teaspoon ground cumin
1/8 to '/4 teaspoon ground red pepper
1/4 cup snipped fresh cilantro
1/2 cup dairy sour cream (optional)
Fresh cilantro sprigs or green onions (optional)

In a large saucepan combine the chicken broth, green onions, carrots, lentils, ginger root, curry powder, cumin and red pepper. Bring mixture to boiling; reduce heat Simmer, covered, for 25 to 30 minutes or until lentils are tender.
Stir in the snipped cilantro; cook for 1 minute more. If desired, top each serving with sour cream and garnish with cilantro sprigs.

4 servings
Keywords: soups   Category: Soups/Stews    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: February 01, 2009 by deebeeeff     Last Updated: October 02, 2014
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