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Indian Lentil Vegetable Soup Recipe

by Global Cookbook

Ingredients

3 Tbsp. vegetable oil 2 med onions, minced 2 x cloves garlic, chopped 1 Tbsp. grnd cumin 2 tsp grnd coriander 1/2 tsp turmeric 1/4 tsp cayenne pepper

2 c. red lentils picked over and rinsed 8 c. water 35 ounce canned whole plum tomatoes, liquid removed and minced 1 1/2 c. peeled and minced potatoes 1 c. minced carrots 2 tsp salt Freshly grnd black pepper, to taste

Directions

1. 6 SERVINGS VEGAN
2. Anne D'Urso-Rose created this soup by combining three of her favorite lentil soup recipes. Indian Lentil-Vegetable is a staple at her home in MaIden, Mass., and a dish which she brings to many potluck parties. "I like it extra-spicy," says Anne, "so I add in more cayenne than what's called for here."
3. In large pot, heat oil over medium heat. Add in onions and garlic and cook, stirring often, till onions are softened, about 5 min. Stir in cumin, coriander, turmeric and cayenne. Add in lentils and water. Bring to a boil.
4. Reduce heat and simmer, partially covered, for 15 min. Add in tomatoes, potatoes and carrots and simmer, partially covered, till vegetables are tender, about 20 min.

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