Bitsy's Kitchen. Indian Tomato-Lentil Soup

Indian Tomato Lentil Soup
1 Tbsp. olive oil 1 onion, chopped 2 Tbsp. grated peeled ginger root 4 garlic cloves, minced 1 tsp. ground cumin 1/2 tsp. ground coriander One 14 oz. can crushed tomatoes (no salt added)	1 cup dried lentils, picked over, rinsed and drained 1/2 tsp. salt 2 tsp. fresh lemon juice 1/4 cup chopped cilantro

To transform this fragrant soup into a full meal, add some Perfect Brown Rice when you return the pureed lentils to the mixture.

In a medium saucepan, heat the oil. Add the onion; cook, stirring as needed, until softened, about 5 minutes. Add the ginger, garlic, cumin and coriander; cook, stirring, 1 minute.

Stir in the tomatoes, lentils, salt and 4 cups water; bring to a boil. Reduce the heat and simmer until the lentils are soft, 35-45 minutes.

Transfer 2 cups of the lentil mixture to a blender or food processor and puree. Return the mixture to the saucepan and simmer until heated through, about 5 minutes. Serve, drizzled with the lemon juice and sprinkled with the cilantro.

Makes 4 servings

SERVING PROVIDES: 1 Fruit/Vegetable, 2 Protein/Milks, 1 Fat

PER SERVING: 236 Calories, 4 g Total Fat, 1 g Saturated Fat, 0 mg Cholesterol, 314 mg Sodium, 37 g Total Carbohydrate, 17 g Dietary Fiber, 15 g Protein, 75 mg Calcium