Bree's Lentil-Tomato Soup from Cooking Light |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 11 |
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The most fabulous soup! I had lost it and found it again through Recipe Request! Ingredients:
1 tablespoon olive oil |
2 cups chopped onions |
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 reduced-sodium fat-free chicken broth |
1 (28 ounce) can diced tomatoes, undrained |
chopped fresh tomato (optional) |
cilantro, sprig (optional) |
Directions:
1. Heat oil in a large Dutch oven over medium-high heat. Add onion; saute' 3 minutes or until tender. Add turmeric and next 6 ingredients; saute' 1 minute. Add water and next 4 ingredients; bring to a boil. Reduce heat; simmer 1 hour.
2. Reserve 2 cups lentil mixture. Place half of remaining mixture in a 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 tomato and a cilantro sprig, if desired.
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