A warm and savory lentil soup seasoned with garlic, chili powder, and cumin.
Lentil Soup
Ingredients
2 teaspoons vegetable oil
2 cups chopped onion
1 cup chopped bell pepper
½ teaspoon garlic powder or 2 cloves of garlic, minced
1 cup dried lentils, rinsed
3 Tablespoons chili powder
2 teaspoons cumin
1 teaspoon dried cilantro or oregano (optional)
5 cups low-sodium broth (any type)
Directions
- Wash hands with soap and water.
-
Rinse or scrub fresh vegetables under running water before preparing.
- In a large sauce pan or soup pot, heat oil over medium-high heat. Add onion and bell pepper. Cook until tender, about 3 minutes.
- Add lentils, spices and broth. Stir and bring to a boil. Reduce heat, cover and simmer for 30 to 35 minutes or until the lentils are as soft as you like. Serve hot.
- Refrigerate leftovers within 2 hours.
You might also like...
Spring Fling Vegetable Chowder
Spring Fling Vegetable Chowder
A delicious chowder packed with spring vegetables, hearty potatoes and topped with cheddar cheese.
Prepare:
15 minutes
Cook:
30 minutes
Makes:
8 cups
Tomato Pasta Salad
Tomato Pasta Salad
Great make ahead-meal with fresh veggies, Italian herbs and a tangy dressing.
Prepare:
15 minutes
Makes:
6 cups
Prepare:
10 minutes
Cook:
15 minutes
Makes:
1 pizza
Quick Chili
Quick Chili
With 5 ingredients and 30 minutes, you will have a hearty and satisfying chili. Add your favorite veggies and toppings.
Prepare:
5 minutes
Cook:
20 minutes
Makes:
6 Cups
Green and Orange Chicken Salad
Green and Orange Chicken Salad
A bright and flavorful salad with a toasty soy dressing.
Prepare:
20 minutes
Makes:
12 cups
Prepare:
5 minutes
Makes:
3 cups
Comments
This looked great but I balked at 3 T of chili pepper so used 3 t of chili powder. I was not able to eat it! Way too hot.
I made this nutritious soup with the following options: chicken broth, garlic powder and cilantro. I also reduced the recipe to just one cup of chopped onion. I used the leftovers to make lentil tacos. So good!