I got this recipe from "the Biggest Loser" Club!
Tomato-Lentil Soup
This traditional Indian soup can be made ahead and will keep well for two days refrigerated. It can also be frozen for up to one month.
1/2 cup dried brown lentils
4 cups fat-free chicken or vegetable broth
1 T olive oil
1 1/2 tsp black or yellow mustard seeds
1 lb plum tomatoes, peeled, seeded, chopped
3 T finely chopped, peeled fresh ginger
1 clove garlic, minced
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
Pinch cinnamon
1/4 cup chopped fresh cilantro, without stems
(I personally don't care for the soapy tase of cilantro, so I don't include it)
Salt to taste
Wash lentils and drain well in a sieve. Add lentils and 1½ cups of the chicken broth to a 2-quart saucepan. Bring to a boil, reduce heat, and simmer lentils over low heat until they are tender, but still retain their shape about 20 minutes.
Meanwhile, heat olive oil in a heavy 4-quart saucepan over medium-high heat until hot but not smoking. Add mustard seeds and cook, stirring, until seeds just begin to pop. Carefully add tomatoes, ginger, garlic, and spices. Simmer until tomatoes are softened and the spices are fragrant, about 4 minutes. Add 1½ cups of the broth; bring to a boil. Reduce heat and simmer, stirring occasionally, for about 4 minutes.
Carefully transfer the tomato-ginger mixture to the bowl of a food processor or a blender jar. Process or blend until smooth. Return to saucepan and add cooked lentils and the remaining 1 cup of chicken broth, stirring to incorporate. Bring soup to a boil, stirring occasionally. Stir in cilantro. Salt to taste.
Yield: 1¼ quarts; 6 (¾-cup) servings
Calories: 112 per serving
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