Bree's Lentil-Tomato Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 11 |
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Spice up a hearty lentil soup with cumin, turmeric, chili powder and ground red pepper, and stir in canned diced tomato for both color and additional flavor. Ingredients:
1 tablespoon olive oil |
2 cups chopped onion |
1 teaspoon ground turmeric |
1 teaspoon ground cumin |
1 teaspoon chili powder |
1 teaspoon ground red pepper |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
2 garlic cloves, minced |
3 1/3 cups water |
2 1/3 cups dried lentils |
1/3 cup chopped fresh cilantro |
3 (14 1/2-ounce) cans fat-free, less-sodium chicken broth |
1 (28-ounce) can diced tomatoes, undrained |
chopped fresh tomatoes (optional) |
cilantro sprig (optional) |
Directions:
1. Heat olive oil in a large Dutch oven over medium-high heat. Add the onion; sauté for 3 minutes or until tender. Add the turmeric and the next 6 ingredients (turmeric through garlic); sauté for 1 minute. Add water and next 4 ingredients (water through diced tomatoes); bring to a boil. Reduce heat; simmer 1 hour.
2. Reserve 2 cups lentil mixture. Place half of remaining mixture in blender; process until smooth. Pour pureed soup into a large bowl. Repeat procedure with other half of remaining mixture. Stir in reserved 2 cups lentil mixture. Garnish with chopped tomatoes and a cilantro sprig, if desired.
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