Author Notes
Dream of warm and distant lands as you take in the exotic aromas of this sweet and savory, lightly curried winter soup. —Rachel (Simple Seasonal)
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Ingredients
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1
medium sweet onion, diced
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2 tablespoons
vegetable oil
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1 teaspoon
ground cumin
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1/2 teaspoon
paprika
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1/2 teaspoon
ground turmeric
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2
cloves garlic, minced (1 tsp dry)
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1 tablespoon
fresh or frozen ginger, minced (1 tsp dry)
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1
14.5 oz can diced tomatoes
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4 cups
low sodium vegetable broth
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1 cup
red lentils
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1 tablespoon
fresh or frozen cilantro, plus more for garnish
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1
cube of Dorot frozen chili peppers or 1/8 tsp dry cayenne (optional)
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8 teaspoons
honey for drizzling (use agave nectar for vegan)
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salt to taste
Directions
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Cook the diced sweet onion with 2 Tbsp of vegetable oil in a large sauce pan over medium heat until the onions are soft and translucent.
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Add the ground cumin, paprika, and ground turmeric to the pot and cook for one minute, until the spices become aromatic.
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Add the minced garlic and ginger to the pot, cooking 30 more seconds. I sometimes use Dorot frozen herbs to make this step go faster. Dorot makes garlic, ginger, cilantro, and chili cubes. All of which can be used in this recipe.
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Add the diced tomatoes, vegetable broth, and red lentils to the pot. Stir to combine. Turn the heat up to high, bring to a boil, and then reduce the heat and simmer for about one hour. When the soup is done cooking, the lentils will be soft and the soup will be thick.
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When the soup is done cooking, stir in 1 Tbsp of cilantro, hot peppers (optional), and salt to taste. Garnish with additional cilantro and drizzle with honey. Serve immediately or cool and refrigerate to be reheated later.
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