Chicken and Red Lentil Soup

2 medium yellow onions, coarsely chopped 2 garlic cloves, peeled and crushed 2 teaspoons minced fresh ginger 2 tablespoons olive oil 1 teaspoon turmeric 2 tablespoons sweet paprika, see note #188;-#190; teaspoon cayenne pepper 1 pound red lentils, picked over and rinsed 4 cups fat free, reduced sodium chicken broth #190; rotisserie chicken, skin and bones removed and shredded Salt and fresh ground, black pepper Place onion, garlic and ginger in a food processor or blender and puree; adding a little broth or water if necessary. Add oil to a large, heavy-bottomed saucepan and place over medium heat. Add turmeric, paprika and cayenne pepper; stirring, about 30 seconds. Add onion puree and saute until some moisture evaporates and onions soften, about 5-7 minutes. Add broth and lentils; bring to a boil, reduce heat to low, and simmer until lentils are cooked through about 25 minutes (depending on their age, red lentils can take up to 35 minutes to cook). Add water if necessary to keep the lentils from drying out. Add shredded chicken, stir to combine and simmer for 2-3 minutes, until just heated. Taste and adjust seasoning with salt and pepper. Serve. Serves six. Cook's note: Consider using 1 tablespoon smoked paprika instead of sweet.Nutrition values per serving (without added salt): 386 calories (16 percent from fat), 6.9 g fat (1.1 g saturated), 48.5 g carbohydrates, 11.9 g fiber, 35 g protein, 39 mg cholesterol, 466 mg sodium.