Red Lentil Soup with a Twist
1 medium, finely diced
1 medium, diced
1 cup(s), rinsed in a fine sieve
fat free chicken broth
golden seedless raisins
1 Tbsp, or parsley
1 medium, sliced into 1/4 inch thickness, for garnish
- In a saucepan heat oil over medium heat. Saute shallots and cumin seeds for 1 minute. Add tomato, cook for 2 minutes, stirring. Add lentils and stir to coat with tomatoes and shallots.
- Pour in chicken stock. Add salt, raisins and mint, stir. Cook partially covered, stirring once or twice, about 18 minutes.
- Add cilantro just before removing from heat. Serve with a twist of lime (to squeeze before eating). Yields about six 3/4 cup servings.