RE: diet G/F soup

[Guest guest]

Man...I must really be tired! I didn't even read the REST of the email!! Yes I WILL be making it tomorrow! I need to loose 10 pounds!! At LEAST!! : ) Maybe a midnight snack!! The sooner the better! kathi & Mike wrote: Let me know how it tasted, ok? Since it was on Biggest Loser, did ya drop 10 pounds yet? HEE HEE! TIA, & Mike 909 980-2962 From: SillyYaks [mailto:SillyYaks ] On Behalf Of Kathi SandlerSent: Wednesday, January 11, 2006 1:46 PMTo: SillyYaks Subject: Re: diet G/F soup Went and bought black mustard seeds this morning!! Plan on making this...maybe tonight! Sounds wonderful! I am a new lover of Indian food...one of the things that has happened since going gf! kathi & Mike wrote: I got this recipe off a Biggest Loser email. It's G/F and it is diet related, not to mention totally good for you! Sounds so yummy! This traditional Indian soup can be made ahead and will keep well for two days refrigerated. It can also be frozen for up to one month.1/2 cup dried brown lentils 4 cups fat-free chicken or vegetable broth 1 T olive oil 1 1/2 tsp black or yellow mustard seeds 1 lb plum tomatoes, peeled, seeded, chopped 3 T finely chopped, peeled fresh ginger 1 clove garlic, minced 1 tsp ground coriander 1 tsp ground cumin 1 tsp ground turmeric Pinch cinnamon 1/4 cup chopped fresh cilantro, without stems Salt to taste Wash lentils and drain well in a sieve. Add lentils and 1½ cups of the chicken broth to a 2-quart

saucepan. Bring to a boil, reduce heat, and simmer lentils over low heat until they are tender, but still retain their shape about 20 minutes. Meanwhile, heat olive oil in a heavy 4-quart saucepan over medium-high heat until hot but not smoking. Add mustard seeds and cook, stirring, until seeds just begin to pop. Carefully add tomatoes, ginger, garlic, and spices. Simmer until tomatoes are softened and the spices are fragrant, about 4 minutes. Add 1½ cups of the broth; bring to a boil. Reduce heat and simmer, stirring occasionally, for about 4 minutes. Carefully transfer the tomato-ginger mixture to the bowl of a food processor or a blender jar. Process or blend until smooth. Return to saucepan and add cooked lentils and the remaining 1 cup of chicken broth, stirring to incorporate. Bring soup to a boil, stirring occasionally. Stir in cilantro. Salt to taste.Yield: 1¼ quarts; 6 (¾-cup) servings Calories: 112 per serving TIA, & Mike