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Red Lentil Soup ****
2 cup red lentils, picked over, rinsed, and drained
water
2 large tomatoes, diced (or 16 oz. diced canned)
1/2 cup canola oil
1 tsp cumin seeds
1 large onion, finely chopped
10 large cloves garlic, thinly sliced
1 tsp ground coriander
1/2 tbsp ground turmeric
1 tsp cayenne (or less)
2 tbsp butter
1 1/2 tsp salt
1/2 cup chopped cilantro leaves
+ place lentils, tomato (if using fresh tomato) and water in a large saucepan
+ bring to a boil.
+ reduce heat to a simmer, cover, and cook until lentils are tender and have lost their shape, ~25 minutes
+ add water as needed.
+ Pick out any tomato skins
+ lower temp to low
+ Heat oil in a large skillet over med-high to high heat.
+ When oil begins to smoke, add cumin seeds.
+ After seeds have stopped sputtering, add the onion and saute over medium heat until most of the onion has softend and turned clear
+ add garlic and cook another 2 minutes
+ Add the coriander, turmeric, and cayenne, stir
+ add the onion mixture to lentils
+ Add the butter, tomato (if using canned), cilantro, and salt
+ simmer for another 5 minutes.
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Red_Lentil_Soup