Ingredients
-
6 cups water
-
1 tablespoon vegetable oil
-
2 cloves garlic, minced
-
1 fresh chili pepper
-
2 teaspoons ground coriander
-
3 cups undrained canned tomatoes
-
1 tablespoon fresh cilantro, chopped
-
1 1/2 teaspoons salt
-
2 teaspoons cumin
-
1 1/2 cups onions, chopped
-
1 potato, diced
-
1 carrot, peeled and diced
-
1 1/2 cups dried lentils, rinsed
Instructions
- Bring the lentils and water to a boil, then reduce the hear, cover and simmer until tender- about 20 minutes Meanwhile, heat oil and saute the onions, garlic and chile for 5 minutes.
- Add the carrots, potatoes, coriander and cumin and saute for another minute, stirring to prevent sticking.
- Remove from the heat and set aside When lentils are tender, coarsely chop the tomatoes right in the can and stir them into the soup pot.
- Add the chopped cilantro, salt, and sauteed vegetables.
- Cover and simmer for about 10-15 minutes, until all of the vegetables are tender.