Red Lentil Soup

This lentil soup is one of my stand-bys for a quick meal when I am not really in the mood to cook. No need of veggie stock, it uses spices to jazz itself up. I add leftover steamed veggies at the end of the cooking just to heat through, giving me a filling, nutritious lunch or supper. This is even better the next day as the lentils thicken further when chilled. Reheated and served over rice, it makes a tasty dhal!

Red Lentil Soup

4 Tbsp butter or ghee
1 medium onion, minced
2 cloves garlic, crushed
1 Tbsp coriander
1 tsp turmeric
1 tsp ground cumin
1/2 tsp ground fenugreek
1/4 tsp cayenne
2” piece of cinnamon stick

1 cup red lentils
5 cups water
2 tbsp tomato paste
salt to taste
juice of 1 lemon

In a medium to large saucepan, sauté onion and garlic over low heat until golden. Add spices and cook about 1 minute, stirring constantly. Add washed and drained lentils, water, tomato paste and salt to taste. Cover and simmer 30 minutes.

When ready, mash a few lentils against the side of the pan. Remove the cinnamon stick, add lemon juice and serve.