Lentil Soup
(5 portions - 1.5 pts per)

Yummy soup to warm you on a cold winter day.

2 Tbsp. Brummel and Brown Yogurt Butter
1 large onion, chopped
2 cloves garlic, minced
2 fresh tomatos, chopped
1 1/2 tsp. ground cumin
1/4 tsp. kosher salt, more to taste
1/4 tsp. ground black pepper, more to taste
1/4 tsp. chili powder
1 qt. chicken broth, low sodium
1 c. red lentils (but others will do but these cook faster and hold their shape)
2 carrots (kept in large pieces)
9-10 oz. chopped spinach, fresh or frozen
3 Tbsp. chopped fresh cilantro
Juice of 1/2 lemon, more to taste

  1. In a large pot, heat butter. Add onion and garlic and saute until golden brown. If some sticks to the bottom of the pan, use a little extra chicken broth to remove it and fold into the onions.
  2. Stir in chopped tomatoes, cumin, salt, black pepper and chili powder and saute for 2 minutes longer.
  3. Add broth, 2 c. water, lentils and carrot. Bring to a boil and simmer, partially covered until lentils are soft, about 1/2 hour. Taste and add salt and pepper as necessary.
  4. In a blender, puree 1/2 the mixture, including all carrots, and return to the pot with unblended other 1/2 of soup.
  5. Reheat soup if necessary. Stir in lemon juice, cilantro and spinach. Cook until spinach is wilted.

If you want to make this a fuller lunch, try steaming 1- 2 c. of various veggies (like snap peas, brocolli bits or brocolli slaw, and mushrooms) in 1/2 c. of chicken bullion. When done but still crisp, add in one portion of the soup - the extra veggies add a lot of bulk and make the soup more filling!

Hiint: if you have left over cilantro, clean and chop it and keep in your freezer.


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