Tomato Lentil Soup
- Number of Servings: 6
Ingredients
From Cooking Light1 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)
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.
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.
Makes 6-8 main dish servings
Number of Servings: 6
Recipe submitted by SparkPeople user MOLLY2977.
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.
Makes 6-8 main dish servings
Number of Servings: 6
Recipe submitted by SparkPeople user MOLLY2977.
Nutritional Info Amount Per Serving
- Calories: 206.5
- Total Fat: 3.1 g
- Cholesterol: 3.3 mg
- Sodium: 790.1 mg
- Total Carbs: 32.2 g
- Dietary Fiber: 11.6 g
- Protein: 13.6 g
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