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Thai Chile

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Tomato-Lentil Soup

From Cooking Light magazine comes this wonderful, flavorful concoction.  Provided by a faithful reader the recipe is not only incredibly tasty it is also low in calories and practically fat free.  Modified only slightly this recipe has instantly become a family favorite.

1 tablespoon    olive oil
2 cups    onion, chopped
1 teaspoon    turmeric
1 teaspoon    cumiin
2 teaspoons    chile powder
1 teaspoon    crushed red pepper
¼ teaspoon    salt
½ teaspoon    black pepper
4 medium cloves    garlic, minced
1 28 ounce can    diced tomatoes
3 1/3 cups    water
6 cups    chicken broth
1/3 cup    chopped fresh cilantro (or substitute fresh parsley)
1 pound    dried lentils

Heat the oil in a large soup pot over medium heat.  Add the onion and sauté until tender, 4-5 minutes. Add the garlic and cook until aromatic, about one minute.  Add all the seasonings and sauté for an additional minute. Add all remaining ingredients, bring to a simmer and cook until the lentils are done, about 1 hour.

At this point I puree a couple of cups of the lentils in a blender and return to the soup to thicken the broth but this step is optional.



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