2 tablespoons canola oil
1 medium or large onion, chopped
4 garlic cloves, minced
Salt to taste
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons hot curry powder
2 large tomatoes, diced
1 large potato diced
1/2 pound red lentils, washed and picked over
1 quarts vegetable stock
1/4 teaspoon ground black pepper (more to taste)
Cayenne to taste (optional)
1T lemon juice
1 can of coconut milk scooped out leaving the water behind
1. Heat the oil in a large, heavy soup pot over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic, 1/2 teaspoon salt, the cumin, coriander, and curry powder. Stir together for about a minute, until the garlic is fragrant, and stir in the tomatoes with their juice and the potato. Bring to a simmer and cook, stirring often, for 5 minutes, until the tomatoes have cooked down slightly. Add salt to taste.
2. Stir in the lentils and water or vegetable stock. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Add salt to taste and continue to simmer for 15 to 30 minutes, until the lentils have fallen apart and thickened the soup. Stir in the lemon juice.
3. Puree with an immersion blender or in batches in a blender, holding a towel over the lid to prevent hot soup from splashing out, and return to the pot. Add the coconut milk and heat through and serve-or even better let it sit over night and heat up the next day for a much richer flavour.
Since I made a huge batch of soup I am going to use this pureed soup to make a sauce and add chickpeas, carrots and spinach over red rice YUM!