Name: Jorge's Indian-Spiced Tomato Lentil Soup recipe
Ingredients: 4 cups low-sodium vegetable broth, divided;1 small yellow onion, finely chopped;1 clove garlic, finely chopped;1 teaspoon ground coriander;½ teaspoon ground cinnamon;⅛ teaspoon ground turmeric;⅛ teaspoon garam masala;⅛ teaspoon cayenne pepper;1 cup red lentils;1 (14.5 ounce) can no-salt-added diced tomatoes, undrained;1 tablespoon fresh lemon juice;1 tablespoon crumbled feta cheese

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Ingredients

4 cups low-sodium vegetable broth, divided 1 small yellow onion, finely chopped 1 clove garlic, finely chopped 1 teaspoon ground coriander ½ teaspoon ground cinnamon ⅛ teaspoon ground turmeric ⅛ teaspoon garam masala ⅛ teaspoon cayenne pepper 1 cup red lentils 1 (14.5 ounce) can no-salt-added diced tomatoes, undrained 1 tablespoon fresh lemon juice 1 tablespoon crumbled feta cheese

Nutrition Info

179 calories carbohydrate: 32.5 g cholesterol: 1.7 mg fat: 1 g fiber: 13.1 g protein: 11.1 g saturatedFat: 0.4 g servingSize: - sodium: 193.5 mg sugar: 4.2 g transFat: : - unsaturatedFat: : -

Directions

Bring 1/2 cup broth to a boil in a pot, reduce heat and simmer. Add onion and garlic and simmer until onion is translucent and tender, about 5 minutes. Stir coriander, cinnamon, turmeric, garam masala, and cayenne pepper into onion mixture, simmer for 1 minute.
Stir lentils into spiced onion mixture, cook, stirring constantly, for 30 seconds. Add remaining 3 1/2 cups broth and tomatoes, bring to a boil. Reduce heat to low, cover, and simmer until lentils are tender, 10 to 12 minutes. Stir lemon juice into soup and garnish with feta cheese.

Recipe Yield

5 servings

Recipe Note

This plus grilled cheese sandwiches equals love!

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