Bree'S Lentil-Tomato Soup From Cooking Light

• 1 tablespoon olive oil
• 2 cups chopped onions
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon ground red pepper
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 garlic cloves, minced
• 3 1/3 cups water
• 2 1/3 cups dried lentils
• 1/3 cup chopped fresh cilantro
• 3 (14 1/2 ounce) cans reduced-sodium fat-free chicken broth
• 1 (28 ounce) can diced tomatoes, undrained
• chopped fresh tomato (optional)
• cilantro, sprig (optional)

1. Heat oil in a large Dutch oven over medium-high heat. Add onion; saute' 3 minutes or until tender. Add turmeric and next 6 ingredients; saute' 1 minute. Add water and next 4 ingredients; bring to a boil. Reduce heat; simmer 1 hour.
2. Reserve 2 cups lentil mixture. Place half of remaining mixture in a blender; process until smooth. Pour pureed soup into a large bowl. Repeat procedure with other half of remaining mixture. Stir in reserved 2 cups lentil mixture. Garnish with chopped tomato and a cilantro sprig, if desired.

olive oil, onions, ground turmeric, ground cumin, chili powder, ground red pepper, salt, black pepper, garlic, water, dried lentils, fresh cilantro, chicken broth, tomatoes, fresh tomato, cilantro

Taken from www.food.com/recipe/brees-lentil-tomato-soup-from-cooking-light-183519 (may not work)