Gently saute the onion with the oil in a soup pot for two minutes. Add the garlic for about 30 seconds, then the spices for an additional 30 seconds, stirring. Add the water, lentils and tomato puree. Bring to a boil, reduce to a simmer and cook for about 30 minutes, skimming any surface foam as necessary and stirring occasionally. Add salt and sugar and cook until lentils are tender (5-10 minutes).

Puree half of the lentils and re-combine all. Check for seasoning; add additional water if needed.

Serve with corn tortilla chips. Put a bit of chopped onion or Pico de Gallo on top for garnish.

Each (3/4 cup) serving contains an estimated:

Cals: 132, FatCals: 20, total Fat: 2g

SatFat: 0g, PolyFat: 1g, MonoFat: 1g

Chol: 0mg, Na: 370mg, K: 521mg

TotCarbs: 22g, Fiber: 10g, Sugars: 4g

NetCarbs: 12g, Protein: 8g

Adapted from recipe by Chef Terry Conlan of Lake Austin Spa.