Lentil soup

This soup was delicious and I had leftovers all week!

  • 8 cups vegetable broth (divided)
  • 1 chopped yellow onion
  • 1 chopped red bell pepper
  • 5 cloves garlic
  • 4 teaspoons chili powder
  • 1 16-oz package brown lentils
  • 2 15-oz cans diced tomatoes
  • 1/4 cup chopped cilantro

Chop the onion and red bell pepper. Bring 3/4 cup broth to a simmer on the stove. Add onion, bell pepper and garlic and cook about 8 minutes. Stir in chili powder and cook 1 minute, stirring constantly. Add lentils, tomatoes and remaining broth. Bring to a boil, reduce heat to medium-low and simmer, partially covered, 30 minutes or until lentils are almost tender. Uncover and cook 10 minutes longer. Stir in cilantro and serve.


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