Mediterranean Lentil Soup

• 1 tablespoon olive oil
• 2 cups chopped onion
• 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 fat-free, less-sodium chicken broth or beef broth(i prefer beef some prefer chicken)
• 1 (28-ounce) can diced tomatoes, undrained
• 1 or 2 Bay leaves
• 2 tablespoon red wine vinager
• OPITIONAL:
• For garnish(top each bowl with)
• Chopped fresh tomatoes (optional)
• Cilantro sprig (optional)

1. Heat olive oil in a large Dutch oven over medium-high heat. Add the onion; saute for 3 minutes or until tender. Add the turmeric and the next 6 ingredients (turmeric through garlic); saute for 1 minute. Add water and next 4 ingredients (water through diced tomatoes); add bay leaf and bring to a boil. Reduce heat; simmer 1 hour. splash with red wine vineger
2. optional:
3. **Reserve 2 cups lentil mixture. Place half of remaining mixture in 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 tomatoes and a cilantro sprig, if desired.

olive oil, onion, ground turmeric, ground cumin, chili powder, ground red pepper, salt, black pepper, garlic, water, dried lentils, fresh cilantro, chicken broth, tomatoes, bay leaves, red wine vinager, opitional, fresh tomatoes, cilantro

Taken from www.epicurious.com/recipes/member/views/mediterranean-lentil-soup-1212629 (may not work)