Ingredients
- 1 Tbsp. olive oil
- 2 cups chopped onion
- 1 tsp. cumin
- 1 tsp. chili powder
- 1 tsp. garlic powder
- Pepper to taste
- 2 cups lentils
- 3 (14 oz.) cans, fat-free, reduced-sodium chicken broth
- 2 (14 oz.) cans no-added-salt diced tomatoes, undrained
- ¼ cup chopped fresh cilantro
Tip: Screenshot this list for easy reference while shopping
Instructions
- Heat olive oil in large, heavy-bottomed pot over medium-high heat. Add onion and sauté until slightly translucent (3-4 minutes).
- Add remaining ingredients except cilantro. Bring to a boil. Reduce heat and simmer on low until lentils are tender, stirring occasionally (40-45 minutes).
- Blend half of soup with an immersion blender and pour back into pot. Stir well.
- Serve hot, garnished with cilantro.