MEDITERRANEAN LENTIL SOUP
Delicious Greek/Mediterranean style lentil soup. Can be made with or without the "puree-ing" step-without puree will be a chunky/heartier soup. Try adding chopped celery and chopped carrots. Quick and easy! Great for a cold winter afternoon! ENJOY!
5.0
(1)
Recipe information
Yield
6 servings 1 bowl
Ingredients
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
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 or beef broth(i prefer beef some prefer chicken)
1 (28-ounce) can diced tomatoes, undrained
1 or 2 Bay leaves
2 tablespoon red wine vinager
OPITIONAL:
For garnish(top each bowl with)
Chopped fresh tomatoes (optional)
Cilantro sprig (optional)
Preparation
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); add bay leaf and bring to a boil. Reduce heat; simmer 1 hour. splash with red wine vineger
optional: **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.
