Red Lentil Soup

• 2 to 3 teaspoons vegetable oil
• 1/2 cup chopped onion
• 1 teaspoon black mustard seeds
• 3 cloves garlic, minced
• 4 teaspoons grated ginger
• 4 small dried red chiles, such as piquin, chiltepin, or de arbol
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 3 cups vegetable broth
• 1/2 cup red lentils, picked over
• 1 medium potato, peeled and diced
• Chopped fresh cilantro or parsley for garnish

1. Heat a heavy stockpot or saucepan over medium-high heat, add the oil, and when hot, add the onion and mustard seeds and saute for 3 to 4 minutes.
2. Add the garlic, ginger, and chiles and continue to saute for an additional 2 minutes.
3. Stir in the coriander, cumin, and turmeric and heat for an additional minute.
4. Add the broth, lentils, and potato to the stockpot and heat to just below boiling.
5. Simmer the soup for 30 to 40 minutes, or until the lentils and potatoes are very soft.
6. Put the soup in a blender or food processor and puree until smooth.
7. Strain the soup back into the pot and reheat.
8. Ladle the soup into individual bowls, garnish with cilantro or parsley, and serve.

vegetable oil, onion, black mustard seeds, garlic, grated ginger, red chiles, ground coriander, ground cumin, ground turmeric, vegetable broth, red lentils, potato, fresh cilantro

Taken from www.cookstr.com/recipes/red-lentil-soup (may not work)