Ingredients
- 15 ml (1 tablespoon) canola oil
- 1 onion, diced 1 carrot, diced
- 1 celery stalk, diced
- 1 clove garlic, minced
- 10 ml (2 tsp.) ground coriander
- 5 ml (1 tsp.) ground cumin
- 1 ml (1/4 tsp.) turmeric
- 15 ml (1 tbsp.) fresh ginger, grated
- 125 ml (1/2 cup) dried red lentils, rinsed
- 1 can 796 ml (28 oz.) Italian tomatoes, diced
- 750 ml (3 cups) sodium-reduced chicken broth
- Salt and freshly ground pepper
Preparation
- In a large saucepan, heat the oil over medium heat and sauté the onion, carrot, celery and garlic for about 5 minutes, stirring constantly.
- Add the spices and stir for 1 minute.
- Add lentils, tomatoes and stock. Season with salt and pepper.
- Bring to the boil, then reduce heat and simmer half-covered for about 1 hour, or until lentils and vegetables are tender.
TOPPING IDEAS
- Garnish with chopped coriander leaves and drizzle with olive oil.
- Add curry powder, lime zest or chopped coriander leaves to Greek yogurt.
- Spoon a spoonful or two over the soup.