Recipe Name Red Lentil Soup Submitted by Guest Recipe Description Healthy living Quantity 0 Quantity Unit Prep Time (minutes) 10 Cook Time (minutes) 25 Ready In (minutes) 35

Ingredients Amount Measure Ingredient 1 large Onion, chopped 2 cloves garlic minced 4 cups chicken broth, fat free, Health Valley 1 cup tomato sauce - 8 oz can 3/4 cup red lentils (dry) 1/2 cup slices Carrots, baby 2 1/2 packages (12 oz) Squash, winter, butternut, frozen, unprepared 1 tablespoon Spices, ground cumin 1/8 teaspoon cayenne pepper Steps Sequence Step 1 Red Lentil Soup Heat 2 tablespoons olive oil in a medium pot over medium heat. Add 1 large onion and 2 garlic cloves, both peeled and finely chopped; cook, stirring occasionally until soft, about 5 minutes. Add 1 32-ounce carton of vegetable or reduced-fat chicken broth, 1 8-ounce can of tomato sauce, 3/4 cup dried red lentils, 1 peeled and chopped carrot, 1 10-ounce packet of frozen squash, 1 tablespoon cumin, and 1/8 teaspoon cayenne pepper. Increase heat to bring to a boil, then reduce to medium-low. Cover and simmer until lentils are soft, about 25 minutes. Stir in lemon juice from 1/2 lemon, and season with salt and pepper. Serve as is, or puree in the pot with a immersion blender if you prefer a smooth consistency, adding water if the soup is too thick. Garnish each bowl with a tablespoon each of non-fat yogurt and chopped fresh cilantro.