I made this nutritious soup with the following options: chicken broth, garlic powder and cilantro. I also reduced the recipe to just one cup of chopped onion. I used the leftovers to make lentil tacos. So good!
- In a large saucepan or skillet, sauté the onion, bell peppers and garlic in oil until tender, about 3 minutes.
- Add lentils, spices, water and bouillon. Stir. Bring to a boil. Reduce heat, cover and simmer for 30 to 35 minutes or until the lentils are as soft as you like. Serve hot.
- Refrigerate leftovers within 2 hours.