Cilantro Lentil Soup

This soup is a Gem! People will think you brought home take out!

The flavors are so simple, yet amazing. If you are looking for a different soup to spice up your menus, this one is it for sure. Totally easy and full of healthy benefits! They are made with lentils, which are a legume. Many vegetarians use them for protein. They contain tons of fiber, with little calories. For more info read HERE.

Photo from http://newyork.seriouseats.com

Ingredients:

1 Cup Dried Lentils

2 Garlic Cloves, peeled, chopped

3 C water, or Veggie broth

1 Tbl Olive Oil

1 Onion, peeled, diced

1/2 tsp cumin

1/4 tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp ground cardamom

1/2 tsp curry powder

1 1/2 tsp salt

3/4 C Tomato Paste

4 C Water, or Veggie Broth (or chicken broth)

1 Tbl fresh Lemon Juice

2 Potatoes, baked, un-peeled, and quartered

1 1/2 Tbl Fresh Cilantro loosely chopped

Directions:

1) Wash Lentils and cook with one garlic clove in 3 Cups of water or broth. Until liquid is absorbed. (about 25 minutes)

2) In a 2-quart pot. Sauté Onion and Garlic Clove in Oil. Until soft. Add spices and tomato paste. Mix well.

3) Add remaining 4 Cups of water or Broth and Lemon Juice. Bring to Boil. Remove from heat.

4) Work in batches and place soup, lentils, (I wish I had reserved some to add in at the end, it depends on what texture you want), potatoes, and cilantro into blender. Blend until smooth.

Enjoy immediately - you could use Low Fat Greek yogurt as a sour cream topping!

(Recipe from Vita-mix cookbook)

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