11 ingredients
4 cup Vegetable broth or bouillon low sodium
1 cup Lentils red raw
1/2 tsp Turmeric ground
3 tbsp Peanut oil
2 tsp Garlic raw
1/4 tsp Pepper red or cayenne spice
1 tsp Coriander seed ground or whole dried
1 tsp Cumin seed ground or whole
1 tsp Salt
1/2 lime yields Lime juice
2 tbsp Cilantro or coriander leaves fresh or raw herb
7 steps
- Bring vegetable broth to a boil in a large pot.
- Rinse and drain lentils. Add lentils and turmeric to the pot, turn down heat, and then simmer for 1 1/2 hours or until lentils are very soft. Stir occasionally to prevent sticking. The broth will cook down a bit, and you can add more water if it gets too thick.
- Heat peanut oil in a small pan over medium heat.
- Mince the garlic. Add garlic, cayenne pepper, coriander, and cumin to pan and saute for 1 minute, stirring constantly.
- Add the sauteed garlic, salt, and lime juice to the pot of cooked lentils and stir.
- Chop the cilantro and add to the pot just before serving.
- Divide soup evenly among 6 bowls and serve.
Tips:
1/2 lime squeezed makes about 1 tbsp juice.
To lower sodium content, decrease amount of salt used in recipe.
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