1 \u00bd c. dried lentils, rinsed
\n6 c. water
\n1 tbsp oil
\n1 \u00bd c. chopped onions
\n2 garlic cloves, minced or finely chopped
\n1 fresh chili, seeded and finely minced \u2013 can substitute pickled jalapeno slices well rinsed
\n1 carrot, peeled and diced into \u00bd inch cubes
\n1 potato, diced into \u00bd inch cubes
\n2 tsp. ground coriander
\n1 tsp. ground cumin
\n3 c. undrained canned tomatoes (28 oz. can)
\n1 tbsp. chopped fresh cilantro
\n1 \u00bd tsp. salt<\/p>\n
In a non-reactive soup pot, bring the lentils and water to a boil; then reduce heat, cover and simmer until tender, about 20 minutes.<\/span><\/p>\n Meanwhile, heat the oil in a medium saucepan and saut\u00e9 the onions, garlic and chili for 5 minutes. Add the carrots, potatoes, coriander and cumin and saut\u00e9 for another minute, stirring to prevent sticking. Remove from the heat and set aside.<\/span><\/p>\n When the lentils are tender, coarsely chop the tomatoes in the can and stir them into the soup pot. Ad the chopped cilantro, salt and the saut\u00e9ed veggies. Cover and simmer for 10 to 12 minutes, until all of the veggies are tender.<\/span><\/p>\n Serves 6 1 \u00bd c. dried lentils, rinsed 6 c. water 1 tbsp oil 1 \u00bd c. chopped onions 2 garlic cloves, minced or finely chopped 1 fresh chili, seeded and finely minced \u2013 can substitute pickled jalapeno slices well rinsed 1 … Continue reading
\nYield 10 cups
\nTotal time 45 minutes<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"