Indian Lentil Soup

Lentils grow and are sold in many colors. They are a versatile legume that is delicious cooked and seasoned only with salt or that tastes good with different kinds of seasonings. Suit yourself!

Ingredients
1 cup      Red lentils, dried
5 cups     Hot water
1 cup      Onions, chopped
1 cup      Carrots, diced small
1/2 cup   Celery, thinly slices
1 tbsp     Olive oil
1 large    Garlic clove, minced
1/2 tsp    Fresh ginger, minced
1            Bay leaf
1 cup      Canned tomatoes, diced
1.5 tbsp  Tomato paste
1 tsp       Salt
1/4 tsp    Cumin, ground
1/4 tsp    Coriander, ground
pinch       Cayenne pepper (to taste)
1/3 cup    Fresh parsley, minced

Directions
Rinse lentils. In a medium size pot, cover lentils with hot water to soak while preparing vegetables. Sauté onions, carrots and celery in oil until tender. Add garlic and ginger and sauté one more minute. Add mixture to lentils. Add the bay leaf and bring to a boil. Reduce heat, cover and simmer about 20 minutes. Add tomatoes, tomato paste, salt, cumin, coriander and cayenne pepper and simmer 10 minutes more or until lentils are soft. Remove bay leaf and stir in parsley just before serving.

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Recipe submitted by
Kathryn McLane, RN, and Gerard McLane, DrPh, in Tastefully Vegan, Revised Edition, p. 211. Copyright 2001 Gerard and Kathryn McLane. Used by permission. Available for sale from LifeLong Health: 503.557.9545. $21.95 plus $3.00 shipping.

The goal is to present healthful whole plant based recipes free of cholesterol and animal fat, and made of primarily unrefined, readily available foods.  (c) 2003 by Wellsource Inc. All rights reserved.