Red Lentil Soup

Ingredients

1/4-1/2 cup olive oil	2 onions, chopped
2 cloves garlic, minced	1 T cumin, ground
2 t coriander, ground	1/2 t turmeric
1/4 t cayenne pepper	2 cups red lentils, rinsed
8 cups water	4 cups tomatoes, chopped (canned are OK)
1 1/2 cups potatoes, chopped (with skin)	1 cup carrots, chopped
2 t salt	1/2 t pepper

Directions

In a large pot, heat oil over medium heat. Add onions and garlic and cook, stirring often until onions are softened, about 5 minutes. Stir in cumin, coriander, turmeric and cayenne. Add lentils and water. Bring to a boil, reduce heat and simmer, for about 15 minutes. Add tomatoes, potatoes and carrots and simmer until vegetables are tender, about 20 minutes.

Notes

Best with fresh tomatoes. Freezes very well.

From Vegetarian Times, October 98, p 64 - third place winner from Anne D'Urso-Rose. Use very large soup pot.