Ingredients

The following ingredients have 4 Servings
  • 1 tsp olive oil
  • 3/4 cup chopped scallions
  • 2 garlic cloves (minced)
  • 1 medium chopped tomato
  • 1/4 cup plus 2 tbsp fresh cilantro chopped
  • 1/2 tsp cumin powder
  • 1 cup cup dried lentils
  • 1 small red potato (peeled and diced)
  • 4 cups reduced sodium chicken or vegetable broth
  • 1 bay leaf
  • kosher salt (to taste)
  • black pepper (to taste)
  • light sour cream
  • 2 tbsp chopped scallions (for garnish)

Instruction

  • Heat a large pot over medium heat.
  • Add the oil, scallions, garlic and tomato to the pot, season with salt and pepper.
  • Cook stirring until soft, about 10 minutes.
  • Stir in 1/4 cup cilantro, cumin and cook 1 minute more.
  • Add the lentils, potato, broth and bay leaf.
  • Bring to a boil then reduce the heat to medium low, cover and cook until the lentils become tender about 30 minutes.
  • Remove the bay leaf, and puree the soup in the blender in 2 batches (so it doesn't explode) until very smooth.
  • Adjust soup with salt and pepper to taste, then ladle into bowls and top with sour cream, scallions and cilantro, if desired; serve immediately.