Categories: Indian, November2013, lentils, soups

Ingredients

• 2-3 tbsp extra virgin olive oil or coconut oil
• 1 yellow onion, finely chopped
• 3 cloves garlic, finely chopped
• 1 tbsp fresh ginger, very finely chopped
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp ground chili or harissa
• 3 medium potatoes, diced
• 2 carrots, sliced
• 200g red or yellow lentils, rinsed
• 4 cups / 1 liter vegetable stock
• a pinch of sea salt
• 2-3 tomatoes, diced

Directions

1. Prepare the vegetables. Heat the olive oil in a big soup pot. Add onion, garlic, ginger and all the spices. After about a minute add the potatoes, carrots and the lentils, stir it around another minute before adding the vegetable stock. Let it boil on low-medium heat for 30 minutes, stir occasionally, taste the soup and add more salt and spices if needed. Add the tomatoes and let it boil for 5-10 more minutes. The soup is done when the lentils are dissolved. Serve with roasted pumpkin seeds and some fresh coriander.

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