Red Lentil Soup

Red Lentil Soup
(printable recipe)

2 1/2 cups dried red lentils, rinsed, drained, and picked over
3 T olive oil
1 large onion, 1/4 inch dice
2 large carrots, 1/4 inch dice
1/2 tsp cayenne pepper
1 tsp salt
1 tsp turmeric
1 tsp pepper
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
2 tsp garam masala
6 cups vegetable stock
2 cups water
optional: wedges of lemon

Heat medium soup pot over medium-high heat.  Add olive oil and onions.  Cook until onions are beginning to turn golden.  Add carrots and continue to cook for an additional five minutes, or until just tender.  Reduce heat to medium low. Stir in salt & spices and allow to cook for 5 minutes, stirring constantly.  Add lentils, water, and broth and simmer until lentils are soft & beginning to fall apart, about 40 minutes.

If desired, blend soup in a blender or with an immersion blender to achieve a smooth consistency.  Taste for salt, adding additional as necessary.

Serve hot with a squeeze of fresh lemon.

Soup is also delicious served over rice.

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