Indian-Spiced Lentil Soup

Name: Indian-Spiced Lentil Soup
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 6 serving(s)
Ingredients: 2 tablespoons olive oil; 1 yellow onion, chopped; 2 sweet potatoes, peeled and diced; 2 garlic cloves, minced; 1 (14 1/2 ounce) can petite diced tomatoes with juice; 1 tablespoon ground ginger; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/4 teaspoon cayenne; 1 cup dried brown lentils, rinsed; 1 cup dried split red lentils, rinsed; 6 cups water or 6 cups vegetable stock; 1/4 cup fresh cilantro leaves, minced; pepper, to taste; salt, to taste

(1)

Recipe by Poecile

This recipe is from Vegan Planet by Robin Robertson. I changed it slightly by added more lentils and sweet potatoes which makes it really thick, more like stew.

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READY IN: 1hr 25mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

2

tablespoons olive oil
1

yellow onion, chopped
2

sweet potatoes, peeled and diced
2

garlic cloves, minced
1

(14 1/2 ounce) can petite diced tomatoes with juice
1

tablespoon ground ginger
¹⁄₂

teaspoon ground cumin
¹⁄₂

teaspoon ground coriander
¹⁄₄

teaspoon cayenne
1

cup dried brown lentils, rinsed
1

cup dried split red lentils, rinsed
6

cups water or 6 cups vegetable stock
¹⁄₄

cup fresh cilantro leaves, minced
pepper, to taste
salt, to taste

DIRECTIONS

Heat the oil in a large pot over medium heat. Add the onion, sweet potato, and garlic. Cover and cook about 15 minute or until softened.
Add the tomatoes and their juice.
Stir in the ginger, cumin, coriander, and cayenne. Add the lentils and water (or stock) and bring to a boil.
Reduce the heat to low, cover, and simmer, stirring occasionally, until the lentils are tender (about 30 min).
Add the cilantro, season with salt and pepper, and cook for 10 minutes to blend the flavors.
Serve hot.