Ingredients
| 1 | tablespoon oil |
| 1 | medium onion, diced |
| 4 | cloves garlic, minced |
| 2 | teaspoons ginger, grated |
| 1/2 | teaspoon Hot Madra curry |
| 1 | teaspoon cumin seeds |
| 1/2 | teaspoon ground turmeric |
| pinch cayenne pepper | |
| 1 | tablespoon salt |
| 2 | cups dried red lentils |
| 6 | cups vegetable broth |
| 1 | cup coconut milk |
| 1 | 14-ounce can diced tomatoes |
| 2 | tablespoons lemon juice |
| salt, to taste | |
| pepper, to taste | |
| fresh cilantro for topping, chopped |
Instructions
In a large pot, heat oil for 1 minute. Add onions and cook for 5 minutes until soft and clear. Stir in garlic, ginger, curry, cumin, turmeric, cayenne and salt. Cook for 1 minute then add lentils and broth. Turn up heat to bring mixture to a boil. Once boiling, lower heat and add coconut milk. Simmer soup for 20 minutes. Add tomatoes and continue simmering for another 5 minutes or until lentils are soft. Remove from heat. Stir in lemon juice and add
salt and pepper to taste. Serve hot in bowls, topped with cilantro. Serves 4
