Ingredients
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)
Directions
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.
Servings\Yield
4 servings
Nutrition Facts
Nutrition Per Serving - Calories: 210; Total Fat: 4g (Saturated Fat: 1g); Cholesterol: 10mg; Sodium: 820mg; Total Carbohydrates: 31g (Dietary Fiber: 12g, Sugars: 5g); Protein: 15g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
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