Yemeni Lentil Soup

• 2/3 cup dry lentils, rinsed
• 1 tablespoon oil
• 3 -4 teaspoons of unsalted canned tomatoes, pureed
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon turmeric
• 3/4 teaspoon salt
• 2 cups water, more if needed
• 1 chopped green chili pepper, optional but highly recommended
• 1 pinch black pepper (optional)
• 1/2 bell pepper, cubed (optional)

1. Rise and pick through lentils thoroughly and set aside.
2. Heat oil in a saucepan over medium heat and add onion, garlic, chili, and bell pepper. Cook until the onion is clear and slightly brown.
3. Add lentils and cook for a minute until slightly brown, being careful not to burn. Add tomato, cumin, coriander, turmeric, salt, and black pepper. Quickly add water and maintain medium heat.
4. Cover saucepan and let boil. Lentils should absorb water and become soft in about 1 hour. Add more water if needed. Lentils are cooked through when they are completely soft.
5. Garnish with fresh cilantro and serve with bread or a dollop of unsweetened yogurt.

dry lentils, oil, onion, garlic, cumin, coriander, turmeric, salt, water, green chili pepper, black pepper, bell pepper

Taken from www.food.com/recipe/yemeni-lentil-soup-512528 (may not work)