This healthy soup is fragrant, delicious and easy to prepare. Feel free to modify the amount of cayenne used depending on your taste. Any type of lentils will work here - green, black or red. Adapted from Field of Greens cookbook.
1 cup lentils (about 6 ounces)
6 cups cold water
1 tablespoon extra virgin olive oil
2 cups diced yellow onions
1 teaspoon salt
1/2 cup diced carrot
1/2 cup diced celery
1/2 cup diced red bell peppers or 1/2 cup yellow bell pepper
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon turmeric
4 garlic cloves, finely chopped
1 tablespoon fresh ginger, minced
1 cup diced tomatoes with juice
2 tablespoons chopped cilantro
Pick over and rinse the lentils and place them in a soup pot with cold water. Bring to a boil, then reduce heat and simmer, uncovered, until tender, about 20 minutes.
While the lentils are cooking, heat the olive oil in a medium-sized sauté pan and add the onion, 1/2 teaspoon salt, and a few pinches of cayenne.
Cook over medium heat until the onions are soft, 7 to 8 minutes; then add the diced vegetables, another 1/2 teaspoon of salt, and the spices.
Cook for 5 minutes, then stir in the garlic and ginger and cook for another minute.
Add the vegetables and the tomatoes to the lentils and their broth. Cover and cook for 30 minutes.