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Bree's Lentil-Tomato Soup

Becky Luigart-Stayner; Melanie J. Clarke
Yield 11 servings. (serving size: 1 cup)
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)

Nutrition Information

  • calories 186
  • caloriesfromfat 9 %
  • fat 1.9 g
  • satfat 0.3 g
  • monofat 1 g
  • polyfat 0.4 g
  • protein 14.1 g
  • carbohydrate 29.8 g
  • fiber 13.9 g
  • cholesterol 0.0 mg
  • iron 4.4 mg
  • sodium 412 mg
  • calcium 54 mg

How to Make It

  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.