Ingredients (use vegan versions):
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 clove garlic, minced
- 1 cup red lentils, rinsed
- 2 teaspoon ground ginger (I used minced fresh ginger)
- 2 teaspoon ground cumin
- 2 teaspoon ground coriander
- 4 cup water or vegetable stock
- 2 slices of lemon (1/4 inch thick or so)
- 1/2 cup canned (or fresh) tomatoes, chopped
- 1/4 cayenne or to taste
- salt and pepper to taste
- 3 tablespoon finely chopped fresh coriander leaves (
Directions:
Heat oil in heavy pot on medium high heat. Saute onion and garlic
until softened. Stir in lentils, ginger, cumin and coriander and coat
with onion/garlic mixture. Add lemon slices, stock, tomatoes,
cayenne, salt and pepper (you can add salt and pepper later, but like
to put it in now).
Bring to boil, reduce heat to low, cover pot and simmer for about 45
minutes (it may only take 30 minutes) or until lentils are tender. If
you like your soup thin, add more stock.
Take the pot off the burner, discard lemon slices, and puree soup in
blender or food processor. Season if you have not already added the
salt and pepper. Sprinkle with coriander (cilantro leaves).
Alternatively, you can add the cilantro before you put the soup in the
food processor.
Serves 4. I usually make a double recipe because this stuff goes fast.
Source: A friend at a party.
Serves:
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