Egyptian Lentil Soup

Cook the onion and garlic over a slow heat in a covered pot until wilted. Add the rice, lentils, and spices and saute for a couple of minutes. Add the tomatoes and saute 1-2 minutes before adding water. Bring to a boil and turn heat down to maintain a simmer for approximately 30 minutes until beans are tender and rice is cooked. Cool slightly and puree in batches in a blender.

Calories 248 Fat 1 g Carbs 47 g Sodium 174 mg Fiber 4.5 g.