Yesterday I took advantage of a few free hours and made some red lentil soup, among other things. Lately, I’ve been into turmeric and ginger, so this is packed with both. Since red lentils cook faster than the brown and green variety, this will be ready to go a lot sooner. Serve it plain, with brown rice, or over a bed of spinach. You can also add nutritional yeast if you’re into that kind of thing.
- 1 lb red lentils, rinsed
- 5-6 cups water or vegetable broth
- 1 small onion, diced
- 1 knob of ginger, minced
- 3 cloves garlic, minced
- 1 large carrot, finely chopped
- 1/4 cup tomato sauce (optional)
- lots of turmeric
- red pepper flakes to taste
- chili powder
- salt and pepper to taste
- In a large pot, heat oil over medium heat. Add onion, garlic, ginger, and carrot. Cook until soft.
- Add lentils and spices. Stir well. Add broth or water and bring to a boil.
- Lower heat and simmer until lentils are tender.
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