1small jalapeño pepper, seeds and ribs removed, finely chopped
1large clove garlic, minced
4cupslow sodium vegetable broth
1can (14.5 oz.) no salt added diced tomatoes
16ouncesdried brown lentils (about 2 cups), rinsed
¾cupuncooked ditalini pasta (or other small pasta of your choice)
¼cupminced fresh cilantro
Heat oil over medium heat in a Dutch oven or large pot. Add onions, carrot, celery, turnip, jalapeño and salt. Cook over medium heat 8 minutes or until vegetables are crisp-tender. Add garlic and sauté 1 minute or until fragrant.
Add broth, water, tomatoes, lentils, chili powder and oregano. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until lentils are tender.
Add pasta, bring soup back to boil, and cook 10 minutes or until tender.
Ladle soup into bowls; sprinkle with cilantro.
If desired, serve with a dollop of plain Greek yogurt, sour cream, or a sprinkling of cheese.
Want to use your slow cooker? Put all the ingredients (no sautéing necessary) in your crockpot, turn on low, and cook for 8 hours or until lentils are tender.