Indian Lentil Soup
Creamy Cucumber Salad and Warm Pitas
Ingredients
- 3 Tbsp olive oil
- 1 yellow onion, diced
- 1 Tbsp curry powder
- 1 (14.5-oz) can diced tomatoes
- 3 (15.5-oz) cans lentils, rinsed and drained
- 3 cups vegetable broth
- 1 cup coconut milk (or use light coconut milk)
- 2 Tbsp lemon juice
Instructions
- Heat oil in a Dutch oven over medium-high heat; add onion and curry powder.
- Sauté 5 minutes or until onion is tender; add tomatoes, lentils, vegetable broth and coconut milk.
- Simmer 10 minutes or until thoroughly heated; stir in lemon juice.
Side Dish Ingredients
- 3 cucumbers, peeled and sliced
- ¾ tsp salt
- ½ cup plain Greek yogurt
- 2 Tbsp minced fresh dill
- 1 Tbsp white wine vinegar
- 6 whole wheat pitettes (from 8-oz pkg)
Side Dish Instructions
- Sprinkle cucumbers with salt.
- Combine yogurt, dill and vinegar; add cucumbers, and toss to coat.
- Meanwhile, heat pita bread according to package directions.
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