Bree's Lentil-Tomato Soup

Bree's Lentil-Tomato Soup
Photo by Becky Luigart-Stayner

Ingredients

  • 1 teaspoon ground cumin
  • 1 teaspoon ground cumin
  • 2 1/3 cups dried lentils
  • 2 cups chopped onion
  • 1 tablespoon olive oil
  • 2 1/3 cups dried lentils
  • 1 teaspoon chili powder
  • + 25 more ingredients
    • 3 1/3 cups water
    • Cilantro sprig (optional)
    • Chopped fresh tomatoes (optional)
    • 1 (28-ounce) can diced tomatoes, undrained
    • 3 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
    • 2 garlic cloves, minced
    • ¼ teaspoon black pepper
    • 2 cups chopped onion
    • ¼ teaspoon salt
    • 1 tablespoon olive oil
    • 1/3 cup chopped fresh cilantro
    • 1 teaspoon ground red pepper
    • 1 teaspoon chili powder
    • 3 1/3 cups water
    • 1 teaspoon ground turmeric
    • Cilantro sprig (optional)
    • Chopped fresh tomatoes (optional)
    • 1 (28-ounce) can diced tomatoes, undrained
    • 3 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
    • 2 garlic cloves, minced
    • ¼ teaspoon black pepper
    • ¼ teaspoon salt
    • 1/3 cup chopped fresh cilantro
    • 1 teaspoon ground red pepper
    • 1 teaspoon ground turmeric

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;...

View full recipe at My Recipes

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