Spicy tomato soup

Recipe Information

Ingredients

• 1 tablespoon olive oil 

• 1/2 cup chopped shallots or 1 cup chopped white onion 

• 2 teaspoons ground cumin 

• 2 teaspoons ground mustard 

• 1 teaspoon ground coriander 

• 28 ounces chopped fresh plum tomatoes or one 28-ounce can roughly chopped plum tomatoes 

• 2 tablespoons tomato paste

• 1 tablespoon minced garlic 

• 3 cups 1% milk

• 1 cup fat-free low-sodium chicken (or vegetable) broth 

• 1 cup cooked lentils

• 1/4 cup chopped fresh cilantro, without stems

• Salt and pepper to taste

Directions

• In a heavy 4 quart saucepan, heat the olive oil over medium-high heat. Add the shallots, saut�ing for 3 minutes or until soft. Add the ground cumin, mustard, and coriander, and cook for 1 minute or until fragrant. Add the tomatoes, tomato paste, and garlic. Simmer for 4 minutes or until the tomatoes are soft. Add the milk and broth to the tomato mixture, and simmer for 4 minutes, stirring occasionally.

• In batches, add the tomato mixture to a food processor and blend until smooth. Return the processed mixture to saucepan and add the cooked lentils.

• After thoroughly reheating, stir in the cilantro, and season with the salt and the pepper. Serve warm.

Nutrition (per serving)

• Calories: 230 cal

• Total fat: 7g

• Saturated fat: 2g

• Cholesterol: 10mg

• Sodium: 410mg

• Carbohydrate: 28g

• Protein: 13g