Red Lentil Soup

Ingredients:

  • 2 cups red lentils (rinsed and picked over)
  • 4 cups vegetable broth
  • 2 cups water
  • 1 tbsp canola oil (high heat)
  • 1 tsp brown mustard seeds
  • 1 tsp cumin seeds
  • 1 red onion (chopped)
  • 3 garlic cloves (minced or pressed)
  • 1 tbsp fresh ginger (chopped fine)
  • 4 tsp shawarma spice mix
  • 14 oz canned diced tomato
  • 1 tsp sea salt
  • ¼ cup cilantro (chopped fine)

Instructions:

  1. Combine the lentils, vegetable broth and water in a medium saucepan. Bring to a boil, lower heat, cover and simmer for 20 minutes.
  2. While the lentils are cooking, heat the oil in a large skillet over medium-high heat. When the oil is hot, add the mustard and cumin seeds (be careful: the mustard seeds should pop). Immediately add the onion and stir for 2 minutes.
  3. Turn heat to low and continue to cook until the onion is slightly carmelized (golden in color), about 15 minutes.
  4. Increase the heat to medium; add the garlic, ginger, curry powder and tomato and simmer until the juice is cooked off.
  5. Combine with the lentils, salt and fresh cilantro. Let simmer for an additional 10 minutes and serve.

Link to Shawarma spice mix

Servings: 6

Source: Veg-Feasting Cookbook p.78