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Have you guys seen these tutorials on Pinterest that teach you how to hem up jeans while keeping the original hem? Being somewhat short at 5’3″ I am always trying on jeans that are WAY too long, even with wedges or heels. Having to factor in an extra $15-$20 for alterations when denim shopping is just depressing. I’m so excited to try this technique to hem two pairs of jeans in my closet that are too long to wear with most of my shoes. Do you alter your own clothes? I had to borrow a sewing machine to embark on this project because mine broke last year. I took sewing in junior high and high school but we really only learned the basics. I would love to be able to tailor my clothes to fit better. I once altered a dress I got from ModCloth and it fit a thousand times better after. I was SO proud of myself even though it was really pretty simple. I think sewing can be like cooking sometimes… not many people do it anymore so even simple sewing tasks seem impressive sometimes.
Onto the recipe… this soup is so comforting and scrumptious while being chock-full of nutrients. Each serving has 13 grams of fiber! The recipe calls for mango chutney to add at the end of cooking but the only jar I could find at my local grocery store was $5 which seemed way too expensive for one soup recipe so I skipped it and the results were still fantastic. I found red lentils, which cook fast, at my local health food store in the bulk bins.
- 1 tablespoon canola oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons minced fresh ginger
- 1 jalapeño pepper, seeded and minced
- 1 1/2 tablespoons curry powder
- 1/2 teaspoon cinnamon
- 1 teaspoon ground cumin
- 2 bay leaves
- 1 1/2 cups red lentils, rinsed and picked over
- 8 cups reduced-sodium chicken broth
- 3 tablespoons chopped fresh cilantro, or parsley
- 2 tablespoons lemon juice
- 2 tablespoons mango chutney (optional – I did not use)
- Salt & freshly ground pepper, to taste
- 1/3 cup plain nonfat yogurt
- Heat the oil in a heavy stockpot or Dutch oven over medium heat. Add the onion and sauté until softened, 3 to 5 minutes. Add the garlic, ginger, jalapeno, curry powder, cinnamon, cumin and bay leaves and cook, stirring, for about 5 minutes longer.
- Stir in the lentils and broth and bring to a boil. Reduce the heat to low and simmer, partially covered, until the lentils are tender, about 40 minutes.
- Discard the bay leaves. Stir in the cilantro (or parsley), lemon juice and chutney. Season with salt and pepper. Ladle the soup into bowls and garnish with the yogurt.