Red Lentil Soup
Adapted from "Fast Food, Good Food" by Andrew Weil, MD
Servings 12
Ingredients
- 2 C Red lentils (sorted and rinsed well)
- 1 T Olive oil
- 1 Onion
- 1-2 T Ginger, grated (or 1-2 t ginger powder)
- 1-2 t Curry powder
- 1 t Cumin
- 1 t Coriander
- 1/2 t Cinnamon
- 1 t Salt
- 1 can Diced tomatoes (15 oz. approximately)
- 8 C Vegetable broth
- 4 T Lime juice (fresh)
- 4 T Cilantro (chopped)
- salt & pepper (to taste)
Instructions
- In soup pot, sauté onion in olive oil until translucent
- Add ginger, curry, coriander, cinnamon, and salt and sauté for a few minutes, stirring constantly – spices will stick to pan, but you don't want them to burn.
- Add tomatoes (with juice) to deglaze pot, and simmer for a few minutes
- Add red lentils and stir so they aren't clumped together, then add vegetable broth. Bring to a boil, then simmer for 10-12 minutes, or until lentils are tender. (Don't overcook)
- Add salt & pepper
- Serve in bowls, garnishing each with about 1 t. fresh lime juice and 1 t. cilantro
Video
Notes
The cilantro and lime juice really make this soup stand out, so don't skip them!