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Print this Recipe    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.


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