1/2 pound onions – chopped
1/3 pound carrots – grated
1 tablespoon garlic – chopped
1 cup ginger – chopped
1 tablespoon safflower oil for sauteeing
1 2/3 cups red lentils – dry
5 cups strong vegetable stock
2 bay leaves, whole
1/4 cup nutritional yeast (optional)
1/4 pound red or green peppers – chopped
1 cans diced tomatoes with juice
2 tablespoons safflower oil
1 tablespoon cumin – ground
1 tablespoon coriander – ground
a pince of cayenne (or to taste)
1/4 cup lemon juice
1/2 cup fresh parsley – chopped
salt and pepper – to taste
- Chop onions and grate carrots.
- Mince garlic and ginger.
- Heat safflower oil in a soup pot and add onions, garlic and ginger. Sauté until onions are translucent and soft.
- Sort and rinse the red lentils. Using a flame tamer or on low heat, add lentils, stock and bay leaves to the soup pot.
- Add the grated carrots, chopped peppers and diced tomatoes with their juice, nutritional yeast, and parsley to the soup pot. Bring soup almost to a boil, reduce heat and simmer, covered , stirring frequently until lentils are tender.
- While soup is cooking, heat safflower oil in a frying pan and sauté spices gently until fragrant. If spices burn, discard and start this step over with new spices. Remove from heat.
- Thirty minutes before serving soup, remove bay leaves, and add sautéed spices, lemon juice, salt & pepper to taste.