Ingredients
1 tbs olive
1 Spanish onion, 1/2 inch dice
4 cloves garlic, minced
3 tbs minced fresh ginger(about 3 inch piece)
1 tsp ground cumin
1/2 tsp curry powder
1 can fire roasted tomatoes
2 cups red lentils
4 cups chicken stock
4 cups water
1 dried bay leaf
salt and pepper to taste
Preparation
In a large heavy-bottom pot heat oil over med heat Add onion, garlic, ginger, cumin, and curry powder: cook, scraping any browned bits from the bottom of pot with a wooden spoon until onion is soft and light golden, about 10 minutes. Reduce heat and add tomatoes. Cook about 5 minutes.
2.Stir in lentils, chicken stock and water with bay leaf; bring heat up to a simmer. Reduce heat to low and cook stirring occasionally, until lentils are tender, about 30 minutes. Season with salt and pepper. Remove from heat for about 10 minutes.
- Remove bay leaf from pot and discard. Using an immersion blender puree soup until completely smooth. Return soup to low heat until warmed through.
