Spicy Tomato and Lentil Soup

Spicy Tomato and Lentil Soup

1 tbsp sunflower oil (I used sesame oil)
1 onion, finely chopped
1-2 garlic cloves, crushed
1-inch piece fresh ginger, peeled and finely chopped
1 tsp cumin seeds, crushed
1 lb ripe tomatoes, peeled, seeded, and chopped
1/2 c red split lentils
5 c vegetable or chicken broth
1 tbsp tomato paste
salt and pepper
optional: low fat plain yogurt and chopped parsley to garnish (I sprinkled some dried cilantro on and it was tasty)

Heat oil in large saucepan and cook the chopped onion gently for 5 minutes, until softened. Stir in the garlic, ginger, and cumin seeds, followed by the tomatoes and lentils. Cook over low heat for another 3-4 minutes. Stir in the stock and tomato paste. Bring to a boil, then lower heat and simmer gently for about 30 minutes, until lentils are soft. Season with salt and pepper. Puree soup in a blender or food processor. Return to the clean pan (or crockpot) and reheat. Garnish and eat.

This is super-easy to make and superyummy. It looks like a simple tomato soup, but the taste is much more complex.

submitted by: Emily Raymond