North African red lentil soup
1 - 4
PersonalPoints™ per serving
Simple yet exotic is the best way to describe this boldly flavored soup. It's not too rich nor too sweet, is hearty enough to serve on its own for dinner, and is perfect for when the temperatures fall. The marriage of tomatoes with red lentils, ground cumin, cilantro, and yogurt will transport you to far-flung places where you've always dreamed of traveling. This soup takes just 40 minutes to make and requires just one pot—cleanup and prep couldn't be easier for this comforting weeknight meal.
Diced tomatoes with onion and garlic
14½ oz, (1 can)
1 cup(s), red variety
⅓ cup(s), fresh, chopped
Plain lowfat yogurt
- Combine water, tomatoes, lentils, cumin, salt, and pepper in medium saucepan and bring to boil. Reduce heat and simmer, covered, stirring occasionally, until lentils are tender, about 30 minutes.
- Remove saucepan from heat and stir in cilantro. Ladle soup evenly into 4 bowls. Top each serving with 2-tablespoon dollop of yogurt. If reheating, thin soup with water, if needed.
- Per serving: 1 cup soup and 2 tablespoons yogurt