Leslie's Red Lentil Soup
Check out Cooking Dried Beans, Lentils and Peas
1 tbsp (15 mL) olive oil
1 onion, finely chopped
1 clove garlic, minced
1 tsp (5 mL) ground ginger
2 tsp (10 mL) ground cumin
2 tsp (10 mL) ground coriander
1 cup (250 mL) dried red lentils, rinsed
4-5 cups (1 L -1250 mL) vegetable stock or water
2 slices lemon
1/2 cup (125 mL) chopped canned tomatoes
1/4 tsp (1 mL) cayenne, or to taste
salt and freshly ground pepper, to taste
3 tbsp (45 mL) chopped fresh cilantro
Heat oil in a heavy pot over medium-high heat. Saute onion and garlic until softened. Stir in ginger, cumin, coriander, and sauté for 1 minute. Stir in lentils and cook for 1 minute, until coated with spices.
Add 4 cups (1 L) stock, tomatoes, lemon slices and cayenne. Bring to a boil. Cover and simmer 45 minutes. Add extra stock if needed.
Puree in blender. Season with salt and pepper. Garnish with fresh cilantro.
Recipe source: Margaret Prouse. Used with permission