Red Lentil and Tomato Soup

Lentils are an excellent source of protein, fiber and folate. Combined with tomatoes, which are a great source of vitamin C and lycopene, this soup makes a wonderfully low fat, nutritious lunch or first course for an evening meal.

ingredients

1 tablespoon olive oil
1 medium onion, chopped
1 garlic clove, crushed
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
6 medium Roma tomatoes, diced
3/4 cup red lentils, rinsed and drained
5 cups chicken broth
Kosher salt and freshly ground black pepper
Reduced fat sour cream

directions

1
Heat oil in a large pan or Dutch oven. Add chopped onion and garlic, and cook over low heat for about 5 minutes, stirring occasionally. Stir in cumin, coriander, chopped tomatoes and lentils. Cook for another 5 minutes, stirring constantly. Add vegetable or chicken broth and bring to a boil. Reduce to a medium heat and simmer gently for 25 to 30 minutes, until lentils are soft. Season with salt and pepper.
2
May be prepared in advance to this point; reheat gently before serving. Ladle soup into 4 bowls and garnish with a spoonful of sour cream.

Source: Vanessa