Red Lentil Soup
Hearty red lentil soup with potatoes, turmeric, bay leaves, cumin, gingerroot, and cilantro.
Ingredients
- 1 ½ cups red lentils (rinsed and stone removed)
- 8 cups vegetable broth
- ½ teaspoon ground turmeric
- 3 medium potatoes (peeled and cubed)
- 2 bay leaves
- 2 stalks celery (sliced thinly)
- 2 tablespoons olive oil
- 1 large red onion (peeled and chopped)
- 1 teaspoon ground cumin
- 2 tomatoes (seeded and chopped)
- 1 piece gingerroot (1-inch, peeled and grated)
- 4 tablespoons chopped fresh cilantro (or parsley)
- freshly ground black pepper and salt (to taste)
Instructions
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Place lentils, vegetable broth, turmeric, potatoes, bay leaves, and celery in a large stainless steel pot. Bring to a boil, reduce heat and simmer for about 20 minutes or until lentils and potatoes are soft.
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While the lentils are cooking, heat olive oil in a sauté pan, then add onions. Cook over medium heat until soft and well browned, about 10–15 minutes, stirring frequently. Remove from heat and stir in the cumin.
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Add onions, chopped tomatoes, and grated ginger to the soup. Cook over low heat for 15 minutes.
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Remove bay leaves and stir in cilantro (or parsley) just before serving. Season with freshly ground black pepper, salt, and a little chopped cilantro (or parsley).
