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Bree's Lentil-Tomato Soup

Recipe Introduction


Source: Cooking Light-9/01





List of 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 cloves garlic, minced
  
• 3 1/3 cups water
  
• 2 1/2 cups dried lentils
  
• 1/3 cup chopped fress cilantro
  
• 3 (14 1/2 ounce) cans fat-free less-sodium chicken broth
  
• 1 (28 ounce) can diced tomatoes, undrained
  
• chopped fresh tomatoes (optional)
  
• cilantr sprigs (optional)
  






Instructions



1. Heat olive oil in a large Dutch oven over medium-high heat. Add onion; saute for 3 minutes or until tender. Add the turmeric and next 6 ingredients (turmeric through garlic); saute 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 the 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 cilantro sprigs, if desried.
   
   
3. Yield: 11 servings (serving size: 1 cup). 186 cal, 1.9g fat, 14.1g pro, 29.8g carb, 0mg chol, 412mg sod.