Bree's Lentil-Tomato Soup
Ingredients
1 tbsp. Olive oil
2 cups Chopped onion
1 tsp. Ground turmeric
1 tsp. Chili powder
1 tsp. Ground red pepper
1/4 tsp Salt
1/4 tsp. Black pepper
2 Garlic cloves, minced
3 1/3 cups Water
2 1/3 cups Dried lentils
1/3 cup Chopped fresh cilantro
3 cans Fat-free, low-sodium chicken broth (14.5 oz cans)
1 can Diced tomatoes, undrained (28oz can)
Chopped fresh tomatoes (optional)
Cilantro sprig (optional)
Preparation
1. Heat olive oil in a large Dutch oven over medium-high heat. Add the onion, saute for 3 minutes or until tender. Add the turmeric and the next 6 ingredients (turmeric through garlic); saute 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.