Spiced Red Lentil Soup

• 1 tbs olive
• 1 Spanish onion, 1/2 inch dice
• 4 cloves garlic, minced
• 3 tbs minced fresh ginger(about 3 inch piece)
• 1 tsp ground cumin
• 1/2 tsp curry powder
• 1 can fire roasted tomatoes
• 2 cups red lentils
• 4 cups chicken stock
• 4 cups water
• 1 dried bay leaf
• salt and pepper to taste

1. In a large heavy-bottom pot heat oil over med heat Add onion, garlic, ginger, cumin, and curry powder: cook, scraping any browned bits from the bottom of pot with a wooden spoon until onion is soft and light golden, about 10 minutes. Reduce heat and add tomatoes. Cook about 5 minutes.
2. 2.Stir in lentils, chicken stock and water with bay leaf; bring heat up to a simmer. Reduce heat to low and cook stirring occasionally, until lentils are tender, about 30 minutes. Season with salt and pepper. Remove from heat for about 10 minutes.
3. 3. Remove bay leaf from pot and discard. Using an immersion blender puree soup until completely smooth. Return soup to low heat until warmed through.

olive, onion, garlic, ground cumin, curry powder, fire roasted tomatoes, red lentils, chicken stock, water, bay leaf, salt

Taken from www.epicurious.com/recipes/member/views/spiced-red-lentil-soup-52214181 (may not work)