Red Lentil Soup

Stay warm with this comforting soup that is seasoned with three tri-doshic spices: turmeric, cumin, and coriander. For centuries, they have been used medicinally and lauded for their contributions to maintaining digestive health, immunity, and anti-inflamatory effects. 

Red Lentil Soup

1 1/12 cups of red lentils
5 cups veggie broth or water
3 tablespoons olive oil, separated
1 medium onion diced
2 garlic cloves
1 teaspoon turmeric
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1 cup of crushed tomatoes
Salt to taste, several pinches of cayenne pepper (optional)

Instructions: Place lentils, water with 1 tb of oil in a large saucepan and bring to a boil. Lower heat and stir often. Remove and discard any foam that rises. Cook for 20 minutes. 

Place remaining 2Tb of oil in a skillet. Then add the onion, and garlic and cook for 3 minutes. Stir in all the spices and cook for 2 minutes more. Remove from heat and scrap the mixture into the red lentils and stir well. Add in the tomatoes and salt and cook for 5-10 minutes more. If soup is too thick add extra broth or water. Either enjoy this way or move to a blender and process until smooth. Serve with lemon wedges and top with fresh cilantro.