Ingredients
2 Tbsp olive oil
1 large onion, chopped
2 cloves garlic, chopped
1 tsp turmeric
1 tsp cumin
2 tsp chili powder
¼ tsp red pepper flakes
3 ½ cups water
2 ½ cups dried lentils (I use a combination of green and brown – but any lentil will do!)
¼ cup fresh cilantro, chopped (don’t use it if you don’t like it)
7 cups chicken or vegetable broth
28 oz can diced tomatoes
salt to taste
Optional garnishes: 1 Tbsp sherry for each bowl of soup, cilantro sprigs, chopped tomatoes, green onions (My husband likes sour cream, but I think that’s just plain weird.)
Directions
In a large pot or Dutch oven, heat olive oil over medium high heat.
Add onions and sauté for about 5 minutes until tender.
Add garlic and dry spices (turmeric through red pepper flakes), and sauté for 1 minute.
Add water, lentils, cilantro, broth, and tomatoes- lower heat to simmer.
Simmer for an hour, until lentils are tender.
Reserve 2 cups of soup and puree the remainder in batches, in the blender.
Stir reserved lentil and blended soup together and taste for salt. (Broth has different levels of salt so your taste buds are your measuring source for this.)
If the soup is thicker than you like add extra water or broth.
Reheat and serve with desired garnishes