Indian Lentil Soup

Because two people have asked after it this last week, the recipe I use for Indian Lentil Soup, it comes from the book Weight Watchers put together with the Culinary Institute of America–which is full of lovely tasty recipes.

Hurrah for the people who give me cookbooks for my birthday.

1 T olive oil
1 med onion, chopped
2 T minced fresh ginger
4 garlic cloves, minced
1 tsp ground cumin
1/2 tsp ground coriander
4 c water
1 (14 oz) can crushed tomatoes
1 c dried green lentils
1/2 tsp salt
2 tsp fresh lemon juice
1/4 c chopped cilantro

1. Heat the oil in a medium saucepan, then add the onion. Saute until softened, about 5 minutes. Add the ginger, garlic, cumin, and coriander; cook, stirring, 1 minute.

2. Stir in the water, tomatoes, lentils, and salt; bring to a boil. Reduce the heat and simmer until the lentils are soft, 35-45 minutes. Transfer 2 cups of the lentil mixture to a blender or food processor and puree. Stir the puree into the lentils and simmer until the soup is heated through, 3-5 minutes. Just before serving, stir in the lemon juice and sprinkle with the cilantro.