Categories: Soup, Vegetarian

Ingredients

• 2 Tablespoons olive or canola oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced*
• 2 teaspoons fresh ginger, minced*
• 1/2 teaspoon cayenne pepper*
• 1 1/4 cups dried lentils (dal) (any combination), picked through and rinsed
• 2 quarts water
• 1 teaspoon turmeric, ground
• 2 teaspoons coriander, ground (seed of cilantro)
• 1 teaspoon cumin, ground
• 1 teaspoon garam masala
• Salt, to taste
• 1- 16 oz. can diced tomatoes
• 1 cup plain yogurt
• 2 Tablespoons fresh cilantro, chopped

Directions

1. Heat oil and sauté onion until soft. Add garlic, ginger, and cayenne pepper and cook a few minutes longer. Stir in the lentils and water. Bring to a boil, and add next four spices. Simmer, partially covered, until lentils are very tender. Add water if needed.

2. Add tomatoes and their juice and cook for another 10 minutes, or until soup reaches desired consistency. Add salt; adjust seasonings. Serve in bowls garnished with yogurt and cilantro.

3. Additional options:

4. -Add several cups of chopped cauliflower when the lentils are about ¾ tender

5. -Add a few handfuls of baby (or chopped) spinach right before serving.

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