W. Sonoma Indian Red Lentil Soup

• red lentils↗1 1⁄2 cups
• unsalted butter↗3 tablespoons
• large yellow onion↗1

  chopped

• ground coriander↗2 tablespoons
• ground cumin↗2 teaspoons
• peeled and grated fresh ginger2 teaspoons
• ground turmeric↗1⁄2 teaspoon
• cayenne pepper↗1 pinch
• vegetable stock↗6 cups

  or 6 cups chicken stock

• peeled seeded and diced tomatoes (fresh or canned)1 1⁄2 cups
• lemon juice↗2 tablespoons

  (to taste)

• salt & fresh ground pepper
• fresh mint3 tablespoons

  or 3 tablespoons fresh cilantro

Step-by-step instructions

1. 1

   Pick over the red lentils and discard any misshapen lentils or stones.

2. 2

   Rinse lentils and drain.

3. 3

   In a saucepan over medium heat, melt the butter.

4. 4

   Add the onion and saute, stirring occasionally, until tender and translucent (8 to 10 minutes).

5. 5

   Add the coriander, cumin, ginger, turmeric, and cayenne and stir to mix well.

6. 6

   Reduce the heat to low and cook, stirring occasionally, to release the flavors of the spices (2 to 3 minutes).

7. 7

   Add the lentils and then gradually add the water or stock, stirring constantly.

8. 8

   Bring to a boil over high heat, reduce the heat to low, cover partially, and simmer until the lentils are very soft (30 to 40 minutes).

9. 9

   Remove from the heat and let cool slightly.

10. 10

    Working in batches, puree the soup in a blender or food processor.

11. 11

    Return the soup to a clean saucepan and place over medium heat.

12. 12

    Stir in the tomatoes and lemon juice and cook until heated through.

13. 13

    Season with salt and black pepper.