Lentil Soup - Mexican/Indian Fusion

• 3 cups split red lentils
• 12 cups water
• Chicken Boullion paste for 8 cups of water (8 teaspooons)
• 1 large piece of fresh ginger, grated (1-1.5 inches)
• 1 T cumin
• 1.5 t coriander
• 8 cloves minced garlic
• lots of onions (I used canned sauteed, about 1/2 very large can)
• canned fire roasted tomatoes (I used half can/2 c but would use the whole can if I didn't have part of an opened can on hand)
• 2 bunches fresh cilantro (get rid of majority of stems and chop up remaining leaves/stems)
• 2 seet potatoes, scrubbed and cut up with skins still on

1. saute garlic and onion
2. add sweet potato, cilantro and spices and saute for a few minutes.
3. Add water and lentils. Bring to boil and then simmer for an hour or more.

split red lentils, water, chicken, ginger, t, coriander, garlic, lots of onions, tomatoes, fresh cilantro, seet potatoes

Taken from www.epicurious.com/recipes/member/views/lentil-soup-mexican-indian-fusion-50073143 (may not work)