I admit it. I love, love, love lentils. These tiny little legumes that feel so buttery soft between your fingers are powerhouses of protein, fiber and iron. They’re a very versatile ingredient that can be used in soups, salads and appetizers.
Spicy Lentil Soup
3 C lentils, cooked
3 C vegetable broth + more for saute
1 C onion, chopped
1 clove garlic, minced
1 t salt
2 t cumin
2 t chili powder
1 C crushed tomatoes
¼ C jalapenos, chopped (to taste)
Note: if using sliced jalapenos, you can leave them whole
Cook lentils according to package directions.
Cook onions with garlic, using a little vegetable broth, until very tender, then add to lentils with spices, jalapenos and tomatoes.
Bring to a boil until a little frothy, then simmer about 15 minutes and serve hot.
Makes about 8 servings.