• Cooking Time: 25
• Servings: 10
• Preparation Time: 10
• 2 cups green lentils, cooked
• 1 tbsp olive oil
• 1 large yellow onion, diced small
• 2 cloves garlic, minced
• 2 tbsp fresh ginger, grated
• 2 carrots, diced – do not peel!
• 10 hot house tomatoes, diced
• 1/2 cup tomato paste
• 2 1/2 cups water + 1.5 cubes of vegetable bouillon OR 2 1/2 cups vegetable stock
• 3 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp ground anise seed
• 1/2 tsp dried thyme
• 1/2 tsp whole mustard seed
• 1/2 tsp Himalayan rock salt
• 1/4 tsp ground coriander
• 1/4 tsp turmeric
• 1/8 tsp ground all spice
• 1/8 tsp ground cloves
• 1/8 tsp ground cinnamon
• cayenne pepper to garnish – can also be added into the soup while cooking

1. Heat oil in a large saucepan. Once heated, add onion, garlic, ginger, and carrot. Saute until onions are translucent.
2. Add remaining ingredients and stir to combine. Cover and bring to a boil, then reduce to simmer and cook for 25 minutes.
3. Remove from heat and serve with a sprinkle of cayenne to those that want it.

As with all of my recipes, I began planning it weeks ago in my trusty recipe planner. A couple of attempts later and here you have it! This soup shares many of the tastes you’d find in a curry, but is light and playful and combines fantastically with a warmed grain or crackers.