Red-Lentil Soup

• 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)

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.
2. 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; saute 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.

water, red lentils, sugar, ground turmeric, vegetable broth, vegetable oil, cumin seeds, onion, garlic, lime juice, salt, ground red pepper, cilantro

Taken from www.myrecipes.com/recipe/red-lentil-soup (may not work)