Red Lentil Soup
The ever versatile lentil. Nice filling soup for all year round.
1-1/2 cups red lentils
6 cups water
3 bay leaves
4 garlic cloves, chopped
2 slices fresh ginger root (about the size of a quarter)
2 medium carrots (1 cup grated)
1 cup canned tomatoes OR 1 medium fresh tomato, chopped, undrained
1 small red or green pepper (1/2 cup finely chopped)
1-1/2 cups chopped onions
2 tablespoons olive oil
1-1/2 teaspoons ground cumin
1-1/2 teaspoon ground coriander
pinch of cayenne
2 tablespoons fresh lemon juice
salt & pepper to taste
Sort and rinse the lentils. Put them into soup pot with the water, bay leaves, garlic, and ginger. Cover and place on high heat.
Prepare the carrots, tomatoes, and peppers, and add them to the pot. Bring to a boil, stir, reduce heat, and simmer, covered for 15 to 20 minutes, until the lentils are tender.
While the vegetables simmer, saute the onions on medium heat in the olive oil in a heavy skillet for about 10 minutes or until browned. Add the cumin, coriander, and cayenne, and saute for another minute, stirring to prevent sticking. Remove from heat.
When the lentils are tender, remove the bay leaves, and ginger fron the soup pot. Stir in the sauteed onions and the lemon juice. Add salt & pepper to taste.
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