Fragrant ginger, curry, cinnamon and cumin add lots of rich flavor.
Add onion and cook, stirring occasionally, until softened, 3 to 5 minutes.
Stir in lentils and broth and bring to a boil.
Reduce heat to low and simmer, partially covered, until the lentils are tender, about 45 minutes.
Stir in cilantro (or parsley) and lemon juice.
Ladle the soup into bowls and garnish with yogurt and chutney (if using).
Tips
Ingredient notes: Red lentils are excellent in soups, salads and vegetarian stews.
you’re free to find them in the natural-foods section of your supermarket or in natural-foods stores.
Look for mango chutney in the Indian section of the supermarket.
Not sure what else to do with mango chutney?
Whisk some with yogurt for a quick dressing, dip or marinade.
Or serve with grilled meat, fish or chicken.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
