Curried Red Lentil & Pumpkin Soup
6
Points®
Temps total: 35 min • Préparation: 10 min • Cuisson: 25 min • Portions: 4 • Difficulté: Facile
Ingrédients
Canola oil
1 tsp(s)
Garlic
3 clove(s), large, minced
Ginger root
1 tbsp(s), fresh, grated, peeled
Fat free reduced sodium vegetable broth
4 cup(s)
Canned pumpkin
15 oz, (1 can), puréed
Canned reduced fat coconut milk
14 fl oz, (1 can)
Dry lentils
1 cup(s), red variety, picked over and rinsed
Thai curry paste
1 tbsp(s), red, or more to taste
Uncooked scallions
2 medium, thinly sliced
Fresh lime juice
1 tbsp(s)
Plain lowfat Greek yogurt
4 tbsp(s)
Cilantro
2 tbsp(s), chopped
Instructions
1
In a large heavy-bottom pot or Dutch oven, heat the oil over medium. Add the garlic and ginger and cook until fragrant, about 30 seconds, stirring constantly.
2
Add the stock, pumpkin, coconut milk, lentils, and curry paste. Increase heat to high and bring to a boil. Reduce heat and simmer, covered, until the lentils are tender, about 20 minutes. Stir in the scallions and lime juice.
3
Divide the soup among 4 bowls. Top with the yogurt and sprinkle with the cilantro.
4
Serving size: 1¾ cups soup and 1 tablespoon yogurt
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