Delicious dishes.

Curried Red Lentil Soup

2 tablespoons canola oil

1 medium red onion, chopped

1 teaspoon cumin seeds

2 tablespoons finely chopped fresh ginger

3 cloves garlic, finely chopped

2 teaspoons curry powder

1 teaspoon ground coriander

1/2 teaspoon ground tumeric

1 pound russet potatoes, peeled and chopped into 3/4 inch pieces

1-2 cups frozen peas

4 cups low sodium vegetable broth

1 cup water

1 1/2 cup red lentils

2 tablespoons fresh lemon juice

salt and pepper to taste

Heat the oil in a Dutch oven or saucepan over medium heat.  Add onion and cumin seeds.  Cook until onion is lightly brown.  Add ginger, garlic, curry powder, tumeric and coriander and cook 1 minute.  Add potatoes and stir to cook with spices.  Add the broth, water and lentils.  Bring to a simmer, reduce heat to low, add peas and cook until potatoes are tender and soup is thickened, about 20 minutes.  Season with salt and pepper.  Garnish with greek yogurt.

This is a slightly modified version of a recipe that was posted on NPR, along with a piece about lentils in general.  It is supposed to make 4 servings but it makes much more than that.