Red-Lentil Soup

2-1/3  cups		water, divided
1-1/2  cups		dried small red lentils
1  teaspoon		sugar
1/4  teaspoon		ground turmeric
14-1/2  ounces		vegetable broth
1  tablespoon		vegetable oil
1/2  teaspoon		cumin seeds
1-1/2  cups		minced onion
3		garlic cloves,s minced
2  tablespoons		fresh lime juice
1/8  teaspoon		salt
1/8  teaspoon		ground red pepper

Tip: Click on the ingredient links to learn the nutritional information for all the Red-Lentil Soup ingredients. The serving size for any ingredient in Red-Lentil Soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

* Combine 1 1/3 cups water, red lentils, sugar, turmeric, and broth in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until lentils are very tender. Cool slightly. Place lentil mixture in a food processor or blender; process until smooth. Set aside.
* Heat the oil in a large nonstick skillet over medium heat. Add the cumin seeds; cook 30 seconds or until toasted. Add onion and garlic; saute 10 minutes or until lightly browned. Stir in pureed lentil mixture, 1 cup water, juice, salt, and red pepper; cook until thoroughly heated. Garnish with cilantro sprigs, if desired.