Red-Lentil Soup

By dashy_65

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)

Details

Servings 5
Adapted from find.myrecipes.com

Preparation

Step 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.

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.