By Stellee S. Papadeas
(4 servings)
1 ¼ cup lentils
1 ½ Tablespoons canola oil
1 cup finely chopped onion
2 medium cloves garlic, peeled and minced (You may also use crushed garlic)
¾ cup peeled and finely chopped carrot
¾ cup finely chopped red bell pepper
1 14.5 oz can vegetable broth
1 teaspoon ground cumin
1 teaspoon ground coriander
¾ teaspoon cayenne pepper
½ teaspoon salt
¼ teaspoon black pepper
2 ½ cups water (or vegetable broth)
1 14.5 oz can peeled and diced tomatoes, undrained
2 medium white potatoes, peeled and diced into about ½-inch cubes
3 Tablespoons lime juice
2 Tablespoons finely chopped fresh cilantro
Put the lentils into a sieve and rinse well. Drain. In a large soup pot, heat the oil over medium heat. Add onion, garlic, carrot, and bell pepper. Sauté 10 minutes. Add a couple of tablespoons of the vegetable broth as the vegetables begin to stick to the bottom of the pan. Add cumin, coriander, cayenne, salt and pepper. Stir one minute. Add remaining broth, 2 ½ cups water (or veg. broth), the lentils, tomatoes, and potatoes. Bring to a boil, stirring well to prevent lentils from sticking. Cover, reduce the heat to medium-low and simmer about 35-45 minutes, or until potatoes and lentils are very tender. Stir occasionally. If soup is too thick you can add a little more water. Stir in the lime juice and cilantro, and enjoy!
