I got this recipe out of Cooking Light years ago and we all love it. It makes a bunch - 11 cups - and will keep for a week in the fridge. It also freezes beautifully.

Lentil Tomato Soup

1 T olive oil
2 cups chopped onion
1 tsp ground turmeric
1 tsp ground cumin
1 tsp chili powder
1 tsp red pepper
1/4 tsp salt
2 garlic cloves, minced
3 1/3 cups water
2 1/3 cups dried lentils
3 cans low sodium chicken broth
1 28 oz. can diced tomatoes, undrained

Heat olive oil in a large dutch oven over med. high heat. Add the onion and saute for 3 min. or until tender. Add the turmeric through the next 6 ingredients (turmeric through garlic) and saute for 1 minute. Add water and next 4 ingredients (water through diced tom.) and bring to a boil. Reduce heat and simmer for an hour. I puree half the soup in the blender (2 cups at a time) and add it back to the pot and stir it all together. I think the puree gives it a really creamy, hearty texture. It is delicious. If I have fresh tomatoes or cilantro I chop that up and put it on top. If I accidentally go a little heavy on the red pepper, I add a spoonful of sour cream to mellow it out a little.

We usually eat it with grilled cheese sandwiches or cornbread. It is very filling and super nutritious.