(Moosewood Restaurant Daily Special)
Bring water and lentils to a boil in a non-aluminum soup pot. Reduce the heat, cover, and simmer until tender, about 20 minutes.
Meanwhile, heat the oil in a medium saucepan and sauté the onions, garlic and chile for 5 minutes. Add the carrots, potatoes, coriander, and cumin and sauté for another minute, stirring to prevent sticking. Remove from the heat and set aside.
When the lentils are tender, coarsely chop the tomatoes right in the can and stir them into the soup pot. Add the chopped cilantro, salt, and the sautéed vegetables. Cover and simmer for 10-12 minutes, until all the vegetables are tender.
One 14 oz. serving at 5 POINTS per serving: 269 calories, 3.4g total fat, 15.7g dietary fiber