Egyptian Lentil Soup

Source: The Globe and Mail

2 Tbsp olive oil
2 onions, finely chopped
2 cloves garlic, minced
2 cup red lentils, rinsed
4 tsp. ground ginger (or use 4 Tbsp fresh, grated)
4 tsp. ground cumin
4 tsp. ground coriander
1/4 tsp. cayenne pepper (reduced)
1/2 tsp. tandoori spice (new)
8 cups vegetable stock or water
4 tbsp lemon juice
14 oz can of diced tomatoes
Salt & pepper to taste
6 tbsp finely chopped cilantro, to garnish

• Heat oil in heavy pot on medium high heat. 
   
• Sauté onion & garlic until softened.
   
• Stir in lentils, cayenne, ginger, cumin, & coriander and coat with onion/garlic mixture.   Add lemon juice, stock, and tomatoes.  Bring to a boil. 
   
• Reduce heat to low, cover pot, and simmer for 45 minutes. 
   
• Puree half of the soup in blender, and mix back into unpureed portion. Add additional water to thin the soup, if desired. Season. Sprinkle with cilantro. Serve.
  

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