Submitted by Rosey – As long as I am on here, I may as well post a couple more. This is a soup I tried recently that worked out well, and gave us enough leftovers for many lunches. It had great flavor, my husband liked it, but for my taste I would half the cayenne/chili and red pepper. Also, it was a little like refried beans in texture, I think adding another cup of liquid near the end may make a better consistency.
Yield: 11 servings. (serving size: 1 cup)
- 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 or crushed 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 (I leave this out) – I used basil instead
- 3 (14 1/2-ounce) cans fat-free, less-sodium chicken broth or vegetable broth (vegan)
- 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.