Red Lentil Soup

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1   INGREDIENTS

• 2 1/3 cups water, divided
• 1 1/2 cups dried small red lentils
• 1 teaspoon sugar
• 1/4 teaspoon ground turmeric
• 1 (14 1/2-ounce) can vegetable broth
• 1 tablespoon vegetable oil
• 1/2 teaspoon cumin seeds
• 1 1/2 cups minced onion
• 3 garlic cloves, minced
• 2 tablespoons fresh lime juice
• 1/8 teaspoon salt
• 1/8 teaspoon ground red pepper
• Cilantro sprigs (optional)
• Nutritional Information
• CALORIES 255(13% from fat)
• FAT 3.8g (sat 0.7g,mono 1g,poly 1.8g)
• IRON 5.5mg
• CHOLESTEROL 0.0mg
• CALCIUM 45mg
• CARBOHYDRATE 40.6g
• SODIUM 466mg
• PROTEIN 16.9g
• FIBER 7.6g

2   COOKING DIRECTIONS

1. Combine 1 1/3 cups water, red lentils, sugar, turmeric, and broth in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until lentils are very tender. Cool slightly. Place lentil mixture in a food processor or blender; process until smooth. Set aside.
2. Heat the oil in a large nonstick skillet over medium heat. Add the cumin seeds; cook 30 seconds or until toasted. Add onion and garlic; sauté 10 minutes or until lightly browned. Stir in pureed lentil mixture, 1 cup water, juice, salt, and red pepper; cook until thoroughly heated. Garnish with cilantro sprigs, if desired.

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