This recipe is a protein-filled elevation of tomato soup. Lentils are a wonderful food to learn to cook with if they aren't yet a staple of your diet. Nutritious, cheap, and easy to flavor any number of ways, they're a powerhouse ingredient for any kitchen, and especially kitchens minding a budget. This soup uses blending to achieve a creamy texture.Tip: Make this recipe vegan by swapping chicken broth out and replacing it with vegetable or mushroom stock.
1 Tbsp. olive oil
2 cups chopped onion
1 tsp. cumin
1 tsp. chili powder
1 tsp. garlic powder
Pepper to taste
2 cups lentils
3 (14 oz.) cans, fat-free, reduced-sodium chicken broth
2 (14 oz.) cans no-added-salt diced tomatoes, undrained
1/4 cup chopped fresh cilantro