I know, winter is pretty much over and the last thing you probably want to make is soup. But I promise this will be the last soup of the season. Maybe.
I made this recipe on a day I could not keep warm! It was windy and cold and probably snowing. This soup made me feel a whole lot better. Plus, there’s virtually no fat, a lot of fiber and vitamins and tons of flavor. It’s a win-win-win-win. You get the idea.
Red Split Lentil Soup
Serves 2 – 4
1/2 cup red split lentils
1 tsp ground curry powder
1/2 tsp ground turmeric
1/2 tsp ground ginger
1 large garlic clove, minced (you can also add a cracked garlic clove and fish it out before serving for a milder garlic flavor)
1 tbsp dried onion flakes or 1/4 cup chopped white onion
3 tbsp fresh cilantro, chopped
Salt to taste
Bring the lentils and 1 cup of water to a slow simmer (medium-low heat, probably) in a medium stock pot with the garlic and onion. Allow the lentils to simmer for 20 – 30 minutes or until they have softened and absorbed most of the liquid. Monitor the lentils and add more water if necessary. The amount of liquid really depends on the texture you prefer. When the lentil are tender add the spices and cook for another 5 minutes. Turn off the heat and add the cilantro. This would be wonderful served with naan!