Spicy Red Lentil Vegetable Soup

Simple, Satisfying, Adaptable Vegetarian Lentil Curry Soup Recipe

4 - 6 Servings: This soup is good served with a scoop of rice, and a couple of Indian chapatis or tortillas, or any kind of sandwich. It's also good with scones or muffins.

Soup Ingredients:

• 1 c Indian red lentils (Masoor Dahl)
• 6 - 8 c water
• 1 yam ( approx 1 lb)
• 1 c sliced fresh green or yellow beans
• 1 stalk celery, diced
• 1/2 red or yellow pepper, diced
• 1/2 c green pepper, diced
• 2 - 3 Tbsp olive oil or ghee
• 2 thin slices fresh peeled ginger
• 1 jalapeno pepper, sliced in half lengthwise and seeded
• 1/2 cinnamon stick
• 1 bay leaf
• 1 pinch hing or asoefetida (helps prevent gas)
• 1/2 tsp gr fennel
• 2 tsp gr coriander
• 1 tsp turmeric
• 1 tsp salt or to taste
• 2 Tbsp minced parsley, basil or cilantro as garnish

Directions:

1. Clean, wash, rinse and drain the red lentils
2. If you soak them for an hour, they'll cook softer faster, but it's not required
3. Bring the water and lentils to a boil, and skim the foam
4. Prep the veggies
5. Add the ginger slices, jalapeno, bay leaf, cinnamon stick to the lentils
6. Cover and simmer 1/2 hour - 15 minutes if soaked
7. Heat the oil, & add the hing
8. Add the veggies, and sauté 5 minutes on med/high heat
9. Add the spices, sauté briefly, remove from heat
10. Remove the ginger, cinnomon, jalapeno & bay leaf from the lentils
11. Puree with a whisk or blender stick
12. Add the sautéed veggies & spices
13. Bring back to a boil, cover and simmer another 1/2 hour
14. Add salt, minced herb