Red-Lentil Soup

Ingredients

• 0.5 teaspoon cumin seeds 
• 3  garlic cloves minced
• 0.1 teaspoon ground pepper red
• 0.3 teaspoon ground turmeric 
• 2 tablespoons juice of lime fresh
• 1.5 cups onion minced
• 1.5 cups lentils dried red
• 0.1 teaspoon salt 
• 1 teaspoon sugar 
• 14.5 ounce vegetable broth canned
• 1 tablespoon vegetable oil 
• 2.3 cups water divided

Equipment

• food processor
• frying pan
• sauce pan
• blender

Directions

1. Combine 1 1/3 cups water, red lentils, sugar, turmeric, and broth in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until lentils are very tender. Cool slightly.
2. Place lentil mixture in a food processor or blender; process until smooth. Set aside.
3. Heat the oil in a large nonstick skillet over medium heat.
4. Add the cumin seeds; cook 30 seconds or until toasted.
5. Add onion and garlic; saut 10 minutes or until lightly browned. Stir in pureed lentil mixture, 1 cup water, juice, salt, and red pepper; cook until thoroughly heated.
6. Garnish with cilantro sprigs, if desired.