Red Lentil Soup
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Why I Love This Recipe
Eleanor Rosellini
Ingredients You'll Need
2 cups red lentils
One 28-oz. can diced tomato
1 ½ cups chopped onion (I use one large)
1 ½ tsp. cardamom
1 tsp. cumin
½ tsp. curry
2 tsp. dried basil or a couple of fresh leaves, chopped
Red pepper to taste
Directions
Saute chopped onion in olive oil until soft. Add cardamom, cumin, and curry and saute briefly (just 30 seconds or so). Mix in diced tomatoes (with liquid), lentils, and 3-4 cups water. Simmer 25-30 minutes. Puree. Serve with dollops of yogurt.
The original recipe says 2 cups of water, but I use much more. Check occasionally while the lentils cook to see if you need to add more water. I probably use at least 4 cups.
Use immersion blender to puree.
Questions, Comments & Reviews
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