Yesterday was my last meal to finish out the baby gift for my friend. I decided to be brave and experiment with a new recipe that got Bryce's and Valerie's vote as something to try. It was not "spicy hot", though I was worried it might be. I'll just say it was interesting. As Bryn said: "It doesn't look too appetizing. . . it has a weird texture. . . but it tastes pretty good." I served this soup with a green salad, butter dips, and Teresa's Weight Watchers Key Lime Pie.
Satisfying Lentil Soup
* 4 medium carrots, chopped
* 2 celery ribs, chopped
* 1 large onion, chopped
* 2 tablespoons olive oil
* 1 tablespoon minced fresh gingerroot
* 2 teaspoons curry powder
* 2 garlic cloves, minced
* 3/4 teaspoon ground cumin
* 3/4 teaspoon ground coriander
* 5 cups water
* 2 cans (14-1/2 ounces each) Progresso ® Reduced-Sodium Chicken Broth or vegetable broth
* 1 package (16 ounces) dried lentils, rinsed
* 2 tablespoons minced fresh cilantro
* 3/4 teaspoon salt
* Dash pepper
In a Dutch oven, saute the carrots, celery and onion in oil until tender. Add the ginger, curry, garlic, cumin and coriander; cook and stir 1 minute longer.
Add the water, broth and lentils; bring to a boil. Reduce heat; cover and simmer for 50-55 minutes or until lentils are tender. Stir in the cilantro, salt and pepper. Yield: 10 servings (2-1/2 quarts).
Nutrition Facts: 1 cup equals 203 calories, 3 g fat (trace saturated fat), 0 cholesterol, 415 mg sodium, 31 g carbohydrate, 15 g fiber, 14 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.
Key Lime Pie
1 graham cracker pie crust
1 (4 serving size) package sugar-free lime jello
1/4 cup boiling water
2 containers (6 oz each) key lime pie light yogurt
1 (8 oz) container fat-free whipped topping
Dissolve the jello in the boiling water. Whisk in yogurt. Fold in the whipped topping and then fill the pie crust. Refrigerate at least 2 hours or overnight.