Simple Red Lentil and Tomato Soup

For 2-3 servings. My recipe calls for fresh tomato, but when it isn't available, I substitute with a couple of unsalted, canned organic tomatoes. As with most soups, exact measurements are not required.

3 cups veggie broth, plus extra if needed (any veggie broth you like will do)

1/2-3/4 cup split red lentils, washed

1/4 teaspoon ground cumin

1/2 chipotle pepper in adobo sauce, minced

1/2 cup diced onion
1-2 garlic cloves, minced

1 large tomato, chopped

Add all ingredients to a pot. Bring to a boil then reduce heat to simmer. Cover and cook, stirring occasionally, until lentils are very tender. Add extra broth, if needed, to thin soup to desired consistency. Season with salt and pepper to taste.

More Red Lentil Recipes:

• Cauliflower and Red Lentil Soup
• Red Lentil Dal

This recipe is part of my personal "Getting Back On Track" Meal Plan. Follow the link to see the 5-day dinner plan and recipes.