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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 10 |
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(The recipe calls for moong dal and masoor dal but just about any lentil will do) Ingredients:
3/4 cup dry masoor dal |
3/4 cup mung dal (red lentils, yellow lentile) |
6 cups vegetable broth |
1 (16 ounce) can crushed tomatoes |
1 medium green bell pepper, chopped |
1 medium onion, chopped |
2 -3 garlic cloves, crushed |
1 1/2 tablespoons chili powder |
1/2 tablespoon cumin |
1/4 teaspoon cinnamon |
1 (16 ounce) can tomato sauce (or your favorite pasta sauce) |
2 cups whole kernel corn |
1 (16 ounce) can kidney beans or 1 (16 ounce) can great northern beans, etc |
16 ounces firm tofu, cut into small cubes |
Directions:
1. Put dry lentils into boiling vegetable broth with tomatoes and tomato sauce.
2. Reduce to low, cover, and simmer for 25- 30 minutes.
3. Meanwhile, saute onion, pepper and garlic with spices until softened. Add to lentils.
4. Simmer for 20- 25 minutes.
5. Wipe out saute pan, add a little oil and sautee tofu for five minutes, then add corn and saute for another 5 minutes - add to soup.
6. Serve hot!
7. Great garnished with lowfat sour cream.
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