Red Lentil Curry Soup

• 1 cup (7 ounces) red lentils (called masoor dal in Indian shops), well washed and drained
• 4 cups chicken stock or water (you will need a little more later for thinning out)
• 1/4 teaspoon ground turmeric
• 1 medium carrot, peeled and chopped
• A handful of washed cilantro (just rip some off the top of the bunch)
• 2 tablespoons olive or canola oil
• 6 tablespoons chopped onions
• 1 teaspoon finely grated peeled fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon curry powder
• 1/8 teaspoon cayenne pepper
• 1 1/2 cups (about 7 ounces) chopped fresh tomatoes
• Salt
• 3/4 cup chicken stock or water

1. Put the lentils and stock in a pan and bring to a boil.
2. Skim off the white froth and add the turmeric, carrots, and cilantro.
3. Stir, cover partially, and turn heat to low.
4. Cook for 45 minutes.
5. While lentils are cooking, pour the oil into a frying pan and set on medium heat.
6. When hot, put in the onions.
7. Stir and fry until the pieces turn brown at the edges.
8. Take pan off the heat and add the ginger, cumin, coriander, curry powder, and cayenne.
9. Return the pan to the heat and stir for a minute.
10. Add the tomatoes and 1/2 cup water.
11. Cook, stirring now and then on medium heat, until the tomatoes are soft.
12. Turn off heat.
13. When the lentils have cooked for 45 minutes, empty the contents of the frying pan into the lentil pan, stir, cover, and cook on low heat for 10 minutes, adding salt to taste.
14. Blend the soup, adding another 3/4 cup stock or water to swish out the remains sticking to the blender.
15. Reheat the soup, stirring as you do so.

red lentils, chicken, ground turmeric, carrot, cilantro, olive, onions, ginger, ground cumin, ground coriander, curry powder, cayenne pepper, tomatoes, salt, chicken

Taken from www.epicurious.com/recipes/food/views/red-lentil-curry-soup-373745 (may not work)