Red Lentil Soup

• 2 12 cups dried red lentils
• 2 medium onions, chopped
• 2 tablespoons vegetable oil
• 1 12 teaspoons salt
• 4 teaspoons chili powder
• 3 teaspoons ground coriander
• 2 teaspoons turmeric
• 2 teaspoons fresh ground pepper
• 1 12 teaspoons ground cumin
• 1 12 teaspoons ground cinnamon
• 12 teaspoon cayenne
• 12 teaspoon ground cardamom
• 18 teaspoon ground cloves
• 5 cups water
• 3 cups chicken broth

1. In a bowl, place lentils and add water to cover.
2. Let soak for 1 hour, then drain.
3. Heat oil in a large saucepan.
4. Saute onions until golden brown.
5. Add next 10 ingredients and cook over low heat, stirring occasionaly, for 5 minutes.
6. Add lentils, water and broth; simmer until lentils are very tender, about 25-35 minutes.
7. You can eat the soup at this point or if you prefer, you can let the soup cool, pour into a blender container (in batches) and puree.
8. If you puree the soup, then you will need to reheat it.
9. Ladle into individual soup bowls.

red lentils, onions, vegetable oil, salt, chili powder, ground coriander, turmeric, fresh ground pepper, ground cumin, ground cinnamon, cayenne, ground cardamom, ground cloves, water, chicken broth

Taken from www.food.com/recipe/red-lentil-soup-42476 (may not work)