Categories: Lentils, Main Dish, Soup
Ingredients
- 1 cup lentils , rinsed and picked through
- 6 cups water
- 2 teaspoons olive oil
- 1 cup chopped onion
- 1 carrot , chopped
- 4 garlic cloves , minced
- 1 1/2 tablespoons finely grated fresh ginger
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 (14 1/2 ounce) can diced tomatoes , drained
- 1/8 teaspoon Tabasco sauce (or to taste)
- 2 teaspoons kosher salt
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh cilantro
Directions
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Bring the lentils and water to a boil in a large pot.
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Reduced to a simmer and cook, uncovered, for about 20 minutes, or until the lentils begin to soften.
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Meanwhile, heat the oil in a large nonstick pan; saute the onions, carrot, and garlic for about 5 minutes, until the onions begin to change color; keep the lid on between stirrings.
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Stir in the ginger, coriander, and cumin; cook for 1 minute, then scrape it all into the pot with the lentils.
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Add in the tomatoes, Tabasco, and salt to the pot.
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Simmer the soup, covered, for 30 minutes.
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Stir in the parsley and cilantro; taste for seasoning and adjust, then serve.