Bree's Lentil-Tomato Soup from Cooking Light

• tablespoon olive oil↗1
• cups chopped onions2
• teaspoon ground turmeric↗1
• teaspoon ground cumin↗1
• teaspoon chili powder↗1
• teaspoon ground red pepper↗1
• teaspoon salt↗1⁄4
• teaspoon black pepper↗1⁄4
• garlic cloves, minced↗2
• cups water↗3 1⁄3
• cups dried lentils↗2 1⁄3
• cup chopped fresh cilantro1⁄3
• (14 1/2 ounce) cans reduced-sodium fat-free chicken broth↗3
• (28 ounce) can diced tomatoes, undrained1
• chopped fresh tomato (optional)
• cilantro, sprig (optional)↗

Step-by-step instructions

1. 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. 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.