This is a delicious and hearty thick soup. Great for a cool wintery day.
The lentils change from bright orange to a warm yellow when cooked.
2 Tbsp Canola oil
1 large onion, schopped
4 garlic cloves, minced
2 tsp cumin
2 tsp ground coriander
1-2 tsp curry powder
1 (28 oz) can chopped tomatoes
1 lb red lentils
8 cup vegetable broth
½-2 tsp salt, to taste
¼ tsp ground black pepper
1 pinch cayenne, to taste
½ lemon, juiced
Heat the oil in a large pot over medium heat, Add the onions and stir frequently for about 5 minutes, until translucent.
Stir in garlic, 1/2 teaspoon salt, cumin, coriander, curry powder. After 1-2 minutes, add in tomatoes (with juice). Simmer, stirring frequently, for 10 minutes.
Stir in the lentils and vegetable broth. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Add salt to taste and simmer for 15 to 30 more minutes, until the lentils have fallen apart and the soup is thick.
Add pepper, and cayenne to taste. Add salt to taste if needed. Add lemon juice and stir well.
You may puree with an immersion blender if a smoother consistency is desired.
Serve as-is or with a dollop of yogurt or creme fraiche on top.