Ingredients
1tspolive oil
¾cupscallions,chopped
2garlic cloves,minced
1mediumtomato,chopped
¼cupfresh cilantro,+2 tbsp, chopped
½tspcumin powder
1cupLentils,dried
1smallred potato,peeled and diced
4cupsreduced sodium chicken or vegetable broth
1bay leaf
kosher salt,to taste
black pepper,to taste
light sour cream
2tbspscallions,chopped for garnish
Preparation
Heat a large pot over medium heat.
Add the oil, scallions, garlic and tomato to the pot, season with salt and pepper.
Cook stirring until soft, about 10 minutes.
Stir in ¼ cup of cilantro, cumin and cook 1 minute more.
Add the lentils, potato, broth and bay leaf.
Bring to a boil then reduce the heat to medium low, cover and cook until the lentils become tender about 30 minutes.
Remove the bay leaf, and puree the soup in the blender in 2 batches until very smooth.
Adjust soup with salt and pepper to taste, then ladle into bowls and top with sour cream, scallions and cilantro, if desired; serve immediately.
