Fat-free spicy lentil soup
2 cups red lentils
4 cups vegetable broth, divided
3 onions, chopped, divided
4 cloves garlic
1" garlic root
1 bunch cilantro, divided
2 teaspoons cayene pepper
1 teaspoon cumin
1 teaspoon turmeric
1 (20 ounce) can stewed tomatoes
1 cup mushrooms, sliced
1 cup peas
1. Cook the lentils according to package directions using 3 cups vegetable broth. Make a paste in the food processor with 1 onion, garlic, ginger root, and 3/4 the cilantro.
2. Add the paste, spices, 2 onions, stewed tomatoes, and remaining vegetable broth to cooked lentils and simmer 40 minutes.
3. Add peas and mushrooms, and simmer about 20 minutes more.
This type of thick curry-ish soup is also good served over rice or pasta. Freezes great!