Tomato Lentil Soup with Ginger
Kathy Danell
An adaptation of a soup found on the internet. Lots of ginger! It makes a good nutritious and healthy lunch entree.
ingredients
- 1/2C dry lentils
- 4C chicken or vegetable broth
- 1T olive oil
- 1 1/2t mustard seeds
- 1# plum tomatoes (Italian plum tomatoes), peeled, seeded, chopped
- 3T ginger, peeled and finely chopped
- 2 cloves garlic, minced
- 1t ground coriander
- 1t ground cumin
- pinch cinnamon
- 1/4C chopped cilantro leaves
- salt to taste
directions
- 1
1 Wash lentils and discard bad ones. In 2qt saucepan, add lentils to 1 1/2C of the broth. Bring to boil, then reduce to simmer for 20 minutes.
- 2
2 Meanwhile, heat oil in 4 qt saucepan over med-high heat. Add mustard seeds and cook, stirring, until seeds just begin to pop. Carefully add tomatoes, ginger, garlic, coriander, cumin, and cinnamon. Simmer 4 minutes, then add 1 1/2C broth. Bring to boil, then reduce to simmer 4 minutes more.
- 3
3 Add cooked lentils and remaining 1C broth, stirring to incorporate. Bring to boil, then add cilantro before serving. Season with salt.
Source: Pear
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