Soups: Lentil 19 by Recipe Cottage

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	Lentil 19

		Red Lentil Soup 1 1/2 cup red lentils 5 1/2 cup water 2 dried peppers or 3-4 Thai peppers 2 clove garlic, minced 1/2 tsp. turmeric or saffron 1 tsp. salt 2 Tbs oil 1 tsp cumin seeds 1 cup chopped onions 2 tsp grated fresh ginger root 1 cup chopped tomatoes 2 cup chopped fresh spinach or 4 oz. frozen 2 Tbs. fresh lemon or lime juice 1 2 tsp. garam masala salt to taste Wash and rinse lentils about 3 times. Place lentils in a medium pot and cover them with water and add rest of ingredients in step 1. Bring to a boil, reduce heat to simmer and cook until lentils are very tender (about 30 minutes). Heat oil in a small pan, add cumin seeds and cook for about 15 - 20 seconds. Stir in onions and ginger and cook until onions begin to brown. Add in tomatoes and spinach and cook for about 5 minutes. Remove hot peppers from lentils and stir in the onion/spinach mixture, lemon juice, garam masala and salt to taste. Serve and add more garam masala if desired.