Nile River Lentil Soup

• olive oil↗1 tablespoon
• onion, finely chopped↗1
• garlic clove, minced↗1
• red lentil, rinsed↗1 cup
• ground ginger↗2 teaspoons
• ground cumin↗2 teaspoons
• ground coriander↗2 teaspoons
• water or vegetable stock↗4 cups
• lemon slices2 slices
• tomatoes (chopped, canned or fresh)↗1⁄2 cup
• cayenne pepper, to taste↗
• salt and pepper
• finely chopped fresh coriander leaves (cilantro)3 tablespoons

Step-by-step instructions

1. 1

   Heat oil in heavy pot on medium high heat.

2. 2

   Saute onion and garlic until softened.

3. 3

   Stir in lentils, ginger, cumin and coriander with onion/garlic mixture.

4. 4

   Add lemon slices, stock, tomatoes, cayenne, salt and pepper.

5. 5

   (you can add salt and pepper later, but it's usually added now).

6. 6

   Add the water or vegetable stock.

7. 7

   Bring to boil, reduce heat to low, cover pot and simmer for about 45 minutes (it may only take 30 minutes) or until lentils are tender.

8. 8

   If you like your soup thin, add more stock.

9. 9

   Take the pot off the burner, discard lemon slices, and puree soup in blender or food processor.

10. 10

    Season if you have not already added the salt and pepper.

11. 11

    Sprinkle with coriander (cilantro leaves).

12. 12

    Alternatively, you can add the cilantro before you put the soup in the food processor.