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)
- Wash hands with soap and water.
- 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.
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!
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.