1 cup red lentils, rinsed and picked over
1 large onion, chopped
5 cloves garlic, minced
1 T ginger, minced
1 T ground cumin
1/4 tsp cayenne pepper
1 15 oz can of diced petite tomatoes
4 cups veggie stock
salt to taste
1 unwaxed organic lemon, sliced
Add a bit of water or veggie broth (about 1/4 cup) to a medium pot and saute' onions, garlic and ginger until soft, about 5 minutes.
Add spices and stir for another minute, until fragrant.
Add tomatoes, 3 slices of lemon, rinsed lentils and veggie stock. Stir well, cover and bring to a boil.
Reduced heat to simmer for about 30 minutes, or until lentils are soft. Remove lemon slices before serving.
I usually make a double batch of this soup because it's yummy and I like having leftovers.
I started adding some chopped spinach at the end of cooking to get some extra greens in.
You can garnish with some cilantro, green onions, parsley or a slice of lemon.