Red lentil soup with warming spices of curry leaves, galic, and giner
Ingredients
8 cups of cubed tomatoes, 3 pounds (if you don't have fresh, replace with 4 pounds of canned/jarred tomatoes, you may want to reserve the juice, and add in place of water)
2 cups small diced onion
¼ cup of banana pepper, or add green pepper plus ¼ tsp chili flakes
1 cup red lentils, rinsed
2 cups of water
a handful of fresh curry leaves, about 15 (do not omit this! This is the flavor of the soup)
2 tbsp garlic
1½ tsp cumin
1½ tsp kosher or sea salt
1 tbsp freshly minced ginger
1-2 tbsp fresh lemon juice
*garnish: fresh cilantro or parsley and/or sprouts
Instructions
Place tomatoes, curry leaves, and onions into a large pot, and cook on medium until tomatoes begin to release their juices
Add in peppers, lentils, garlic, cumin, salt, and water and simmer until lentils have cooked down and have softened (will create a creamy texture), around 20 minutes.
Add in fresh ginger and puree using a stick blender (the curry leaves can remain and are edible).
Season with salt and freshly ground pepper and 1-2 tbsp fresh lemon juice (to taste). Serve topped with fresh herbs and/or sprouts to serve.
Notes
Packed with Vitamin C; 127%, great source of iron 34%, and potassium: 615 mg, based on 6 servings
Nutrition Information
Serving size: ⅙ Calories: 113 Fat: 0 g Carbohydrates: 24.5 g Fiber: 5.7 g Protein: 6 g Cholesterol: 0 mg
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/soups-stews/tomato-red-lentil-curry-soup/