- 4 cups low-sodium vegetable broth, divided
- 1 small yellow onion, finely chopped
- 1 clove garlic, finely chopped
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground turmeric
- 1/8 teaspoon garam masala
- 1/8 teaspoon cayenne pepper
- 1 cup red lentils
- 1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
- 1 tablespoon fresh lemon juice (optional)
- 1 tablespoon crumbled feta cheese (optional)
- 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.
04/02/2018
recipepes.com
Jorge's ndian-Spiced Tomato Lentil Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
