Bree's Lentil-Tomato Soup
in [Weight Watchers]
|
From: Willow Herself on 4 Jan 2008 23:41 Got this from somebody here.. I think Mickey but I'm not sure... it's a favorite at home! Bree's Lentil-Tomato Soup 1 tablespoon olive oil 2 cups chopped onion 1 teaspoon ground turmeric 1 teaspoon ground cumin 1 teaspoon chili powder 1 teaspoon ground red pepper 1/4 teaspoon salt 1/4 teaspoon black pepper 2 garlic cloves, minced 3 1/3 cups water 2 1/3 cups dried lentils 1/3 cup chopped fresh cilantro 3 cans fat-free less-sodium chicken broth (5.5 cups) (14 1/2-ounce) per can 1 can diced tomatoes (28-ounce) undrained Chopped fresh tomatoes (optional) Cilantro sprig (optional) 1. Heat olive oil in a large Dutch oven over medium-high heat. Add the onion; saut� for 3 minutes or until tender. Add the turmeric and the next 6 ingredients (turmeric through garlic); saut� for 1 minute. Add water and next 4 ingredients (water through diced tomatoes); bring to a boil. Reduce heat; simmer 1 hour. 2. Reserve 2 cups lentil mixture. Place half of remaining mixture in 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 tomatoes and a cilantro sprig, if desired. -- Will~ �I am convinced that life is 10% what happens to me and 90% of how I react to it.� Charles R. Swindoll
From: LA Doc on 7 Jan 2008 23:37 Willow - can't you STOP thinking about food? "Willow Herself" <willowkinda(a)somethingkikeseamountains.net> wrote in message news:OTDfj.36294$Pv2.4684(a)newssvr23.news.prodigy.net... > Got this from somebody here.. I think Mickey but I'm not sure... it's a > favorite at home! > > Bree's Lentil-Tomato Soup > > 1 tablespoon olive oil > 2 cups chopped onion > 1 teaspoon ground turmeric > 1 teaspoon ground cumin > 1 teaspoon chili powder > 1 teaspoon ground red pepper > 1/4 teaspoon salt > 1/4 teaspoon black pepper > 2 garlic cloves, minced > 3 1/3 cups water > 2 1/3 cups dried lentils > 1/3 cup chopped fresh cilantro > 3 cans fat-free less-sodium chicken broth (5.5 cups) (14 1/2-ounce) per > can > 1 can diced tomatoes (28-ounce) undrained > Chopped fresh tomatoes (optional) > Cilantro sprig (optional) > > 1. Heat olive oil in a large Dutch oven over medium-high heat. Add the > onion; saut� for 3 minutes or until tender. Add the turmeric and the next > 6 ingredients (turmeric through garlic); saut� for 1 minute. Add water and > next 4 ingredients (water through diced tomatoes); bring to a boil. Reduce > heat; simmer 1 hour. > > 2. Reserve 2 cups lentil mixture. Place half of remaining mixture in > 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 tomatoes and a cilantro sprig, if > desired. > > > -- > Will~ > > "I am convinced that life is 10% what happens to me and 90% of how I react > to it." > Charles R. Swindoll > >
|
Pages: 1 Prev: Red kidney bean soup Next: Carrot-Ginger Soup with sweet potato |