W. Sonoma Indian Red Lentil Soup

• 1 1/2 cups red lentils
• 3 tablespoons unsalted butter
• 1 large yellow onion, chopped
• 2 tablespoons ground coriander
• 2 teaspoons ground cumin
• 2 teaspoons peeled and grated fresh ginger
• 1/2 teaspoon ground turmeric
• 1 pinch cayenne pepper
• 6 6 cups vegetable stock or 6 cups chicken stock
• 1 1/2 cups peeled seeded and diced tomatoes (fresh or canned)
• 2 tablespoons lemon juice (to taste)
• salt & fresh ground pepper
• 3 tablespoons chopped of fresh mint or 3 tablespoons fresh cilantro

1. Pick over the red lentils and discard any misshapen lentils or stones.
2. Rinse lentils and drain.
3. In a saucepan over medium heat, melt the butter.
4. Add the onion and saute, stirring occasionally, until tender and translucent (8 to 10 minutes).
5. Add the coriander, cumin, ginger, turmeric, and cayenne and stir to mix well.
6. Reduce the heat to low and cook, stirring occasionally, to release the flavors of the spices (2 to 3 minutes).
7. Add the lentils and then gradually add the water or stock, stirring constantly.
8. Bring to a boil over high heat, reduce the heat to low, cover partially, and simmer until the lentils are very soft (30 to 40 minutes).
9. Remove from the heat and let cool slightly.
10. Working in batches, puree the soup in a blender or food processor.
11. Return the soup to a clean saucepan and place over medium heat.
12. Stir in the tomatoes and lemon juice and cook until heated through.
13. Season with salt and black pepper.

red lentils, unsalted butter, yellow onion, ground coriander, ground cumin, ginger, ground turmeric, cayenne pepper, vegetable stock, tomatoes, lemon juice, salt, mint

Taken from www.food.com/recipe/w-sonoma-indian-red-lentil-soup-338961 (may not work)