1 ½ | c. | dried lentils, rinsed
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6 | c. | water
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1 | tbsp. | canola or other vegetable oil
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1 ½ | c. | chopped onions
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2 | cloves | garlic, minced or pressed
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1 | | fresh chile, seeded and finely minced
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1 | | carrot, peeled and diced into ½-inch cubes
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1 | | potato, diced into ½-inch cubes
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2 | tsp. | ground coriander
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1 | tsp. | ground cumin
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3 | c. | undrained canned tomatoes (28 oz. can)
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1 | tbsp. | fresh cilantro, chopped
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1 ½ | tsp. | salt
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| - In non-reactive soup pot, bring lentils and water to boil.
- Reduce heat, cover, simmer until tender, about 20 min.
- Meanwhile, heat oil in medium saucepan; sauté onions
garlic, chile for 5 min.
- Add carrots, potatoes, coriander, cumin, sauté another 5 min.,
stirring to prevent sticking.
- Remove from heat, set aside.
- When the lentils are tender, coarsely chop tomatoes in the
can, stir them into soup pot.
- Add chopped cilantro, salt, sautéed vegetables.
- Cover and simmer 10-12 min., until all the vegetables are tender.
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