sour cream & chopped fresh parsley, to garnish (optional)
Instructions
Heat the oil in a large saucepan and cook the
chopped onion for 5 minutes, until softened.
Stir in the garlic, ginger and cumin, followed
by the tomatoes and lentils. Cook over low heat
for another 3-4 minutes. Stir in the broth and
tomato paste. Bring to a boil, then lower the
heat and simmer gently for about 30 minutes,
until the lentils are soft. Season to taste
with salt and pepper. Puree the soup in a
blender or food processor. Return to the pot
and reheat. If desired, garnish with sour cream
and chopped parsley.
Originally Submitted
11/12/2015
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