1 1/ 2 c. red lentils
6 c. water
3 bay leaves
4 garlic cloves, chopped
2 slices fresh ginger root (the size of a quarter)
2 medium carrots, grated (about 1 cup)
1 cup canned tomatoes, or 1 medium fresh tomato, chopped, with juice
1 small red or green bell pepper (1/ 2 c. finely chopped)
1 1/ 2 c. chopped onion
2 T. olive oil
1 1/ 2 t. ground cumin
1 1/ 2 t. ground coriander
pinch of cayenne
2 T. fresh lemon juice
salt (about 2 t.) and freshly ground pepper to taste
Sort and rinse the lentils. Put them into a soup pot with the water, bay leaves, garlic, and ginger. Cover and place on high heat.
Prepare the carrots, tomatoes, and bell peppers, and add them to the pot. Bring to a boil, stir, reduce the heat, and simmer, covered, for 15 to 20 minutes, until the lentils are tender.
While the vegetables simmer, sauté the onions ini the olive oil in a heavy skillet over medium heat for about 10 minutes or until browned. Add the cumin, coriander, and cayenne and sauté for another minute, stirring to prevent sticking. Remove from the heat. When the lentils are tender, remove the bay leaves and ginger from the soup pot. Stir in the sautéed onions and the lemon juice. Add salt and pepper to taste. This is good served with a scoop of brown rice and a dollop of plain yogurt.