Yet again, I swiped this one from Cooking Light, with some minor tweaking. But damn, its hard to find a decent lentil soup recipe, isn’t it? I used to have another that threw in some chopped dried apricots, which sound gross, but were pretty tasty. I might try this with some of them next time.

1 T olive oil
2 cups chopped sweet onions
1 t tumeric
1 t. cumin
1 t. chilli powder
1 t. cayenne powder
1/4 t. salt
1/4 t. pepper
3 1/3 c. water
2 1/3 c. lentils
5 1/4 c. chicken or vegetable broth
1 28 oz can of diced tomatoes (I used fire-roasted, but it shouldn’t make a big difference
1/3 chopped cilantro
1 T balsamic vinegar

Heat olive oil over med-high in soup pot and sautee onions for 3 min.
Add in all spices and stir for about a minute
Throw in water, lentils, broth, tomatos and cilantro. Bring to a boil, then cover, reduce heat, and simmer for one hour.
Remove 2 cups of the soup. Take the remaining soup and puree it in a blender. Add back in the two cups, stir in balsamic vinegar, and serve.

Posted by: tmcgin