Source: dLife

A fibrous soup made with lentils, onions, and sun dried tomatoes.

Servings

1 tbsp olive oil
1 cup fresh chopped onion
4 medium garlic cloves , minced
0.5 cup dried lentils , sorted, rinsed, and drained
1.5 tsp ground coriander
1.5 tsp ground cumin
0.5 tsp black pepper
0.5 tsp ground cinnamon
3.75 cup low fat unsalted chicken broth
0.5 cup fresh chopped celery
0.5 cup sun dried tomatoes , chopped (not packed in oil)
1 Squash, summer, fresh, medium, FDA , chopped
0.5 cup chopped green bell peppers , chopped
0.5 cup chopped parsley
4 oz fresh plum tomatoes , chopped
0.25 cup fresh cilantro , chopped (or basil)

1 Take a medium saucepan and heat oil over medium heat, then add the onion and garlic and cook for about 4 to 5 minutes or until the onion has become tender and occasionally stir the mixture.
2 Take lentils, coriander, cumin, black pepper, and cinnamon and stir it into the mixture and cook the mixture for 2 minutes.
3 Take the chicken broth, celery, and sun-dried tomatoes and add these ingredients to the mixture and bring to a boil over high heat. Once mixture is brought to a boil reduce the heat to low and allow mixture to simmer covered for 25 minutes.
4 Take squash, bell pepper, and parsley and stir it into the mixture and continue to cook covered for 10 minutes or until the lentils have become tender.
5 Take plum tomatoes and cilantro and place over the soup right before serving.