Ingredients
| 1 |
tbs olive oil |
| 1 |
medium onion, coarsely chopped |
| 1/2 |
tsp ground cumin |
| 1/2 |
tsp ground turmeric |
| 1/2 |
tsp ground allspice |
| 1/2 |
tbs fresh ginger, minced and peeled |
| 2 1/2 |
cups chicken broth |
| 1/2 |
cup red lentils |
| 1/2 |
cup celery, chopped |
| 1 |
medium carrot, chopped |
| 4 |
plum tomatoes, coarsely chopped |
Directions
- 1. Heat the olive oil in a large sauce pan over medium heat. Add the onion and cook until softened, about 5 minutes.
- 2. Add the cumin, turmeric, allspice, and ginger and cook, stirring frequently, until fragrant, about 1 minute.
- 3. Add the broth, lentils, celery, carrot, and 3 of the chopped tomatoes. Raise the heat to medium high, and let come to a boil. Reduce the heat and let simmer until the lentils are tender, about 30 minutes.
- 4. Add remaining tomato and season with salt an pepper to taste. Let the soup simmer until the fourth tomato is heated through, about 3 minutes.
Categories
First Course
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