Red Lentil Soup

2 teaspoons olive oil
1 ½ teaspoons ground cumin
½ teaspoon ground coriander
¼ teaspoon ground red pepper
¼ teaspoon ground cinnamon
1 small sweet red pepper(s), chopped
2 medium carrot(s), chopped
29 ounces fat-free chicken broth
8 ounces dry lentils, red, washed
1/8 teaspoon table salt, or to taste

In a medium nonstick pot heat oil; add cumin, coriander, red pepper and cinnamon, stir until fragrant, 30 seconds. Add bell pepper and carrots. Cook until just tender, 5 minutes.

Add broth, lentils and salt. Bring to a boil. Simmer until lentils are tender about 20 minutes. Purée in batches in blender.

Serving size: 1.25 cup, 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user KTHY_G.