Middle Eastern Style Three-Lentil Soup With Potatoes (Vegan)
- Put all of the ingredients EXCEPT the cumin, turmeric, cayenne, garam masala, and lemon juice into a large pot and bring to a boil.
- Lower the heat and let simmer for 45-60 minutes or until all of the lentils have dissolved. Red lentils only take about 25 minutes but pigeon peas and channa dal take longer.
- Add the lemon juice and cumin, turmeric, cayenne, and garam masala, stirring in well. Turn off the heat.
- Serve with toasted pita triangles or oyster crackers and enjoy.