Bree's Lentil-Tomato Soup

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)

Preparation

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.