Curry makes this version of lentil soup stand above the crowd
- 1 teaspoon extra-virgin olive oil
- 1 large onion, chopped
- 3 cloves garlic, peeled and minced
- 1 teaspoon cumin
- ½ teaspoon coriander
- ¼ teaspoon red pepper flakes or to taste (very hot)
- 14 ½ ounces (1 can) low-sodium tomatoes
- 1 cup lentils, rinsed and drained
- 4 cups low-sodium chicken broth
- ½ cup cilantro, chopped
Heat oil in a medium saucepan over medium heat. Add onions and garlic and cook 4-5 minutes, until soft. Add cumin, coriander, and peppers and cook, stirring for another minute.
Pour juice from tomatoes into pan, then chop tomatoes and add to pan, along with lentils and broth. Bring to a boil, reduce heat, and simmer, stirring occasionally, for 45-55 minutes, until lentils are tender. (Add water, ½ cup at a time, if soup becomes too thick as it cooks.)
Pour into five serving bowls and top with cilantro.
Per Serving: 214 calories; 2g fat; 21g protein; 31g carbohydrate; 13g dietary fiber; 0mg cholesterol; 434mg sodium