Ingredients:

  • 1 cup (200g) red lentils, rinsed
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 1 large tomato, chopped
  • 1 tablespoon (15ml) vegetable oil or ghee
  • 1 teaspoon (5g) ground turmeric
  • 1 teaspoon (5g) ground cumin
  • 1 teaspoon (5g) ground coriander
  • ¼ teaspoon (1g) cayenne pepper (adjust to taste)
  • 4 cups (1L) vegetable broth or water
  • Salt, to taste
  • Fresh cilantro, for garnish (optional)
  • Lime wedges
  • Warm naan or rice

Instructions:

  1. Heat the oil in a large pot over medium heat. Add chopped onion and a pinch of salt; cook until softened, about 5 minutes.
  2. Stir in minced garlic and grated ginger; cook until fragrant, about 1 minute.
  3. Stir in turmeric, cumin, coriander, and cayenne pepper; toast for 1 minute.
  4. Add the chopped tomato and cook until it breaks down, about 3 minutes.
  5. Add rinsed lentils and vegetable broth. Bring to a boil, reduce to a simmer, and cook uncovered for about 20 minutes, or until lentils are soft.
  6. For a creamy texture, use a blender or immersion blender to puree about half the soup; leave some lentils whole for texture.
  7. Adjust seasoning with salt to taste. Garnish with fresh cilantro and serve hot with lime wedges and naan/rice.