Adapted from a very old Cooking Light magazine; I ripped out the recipe and don't know the date but probably circa 2000.
- 1 tablespoon olive oil
- 2 cups chopped onion
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon crushed red pepper (add or subtract to taste)
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 garlic cloves, minced
- 2 1/3 cup dried split red lentils
- 1/3 cup chopped cilantro
- 6 cups veg broth
- 3 cups water (use more or less water for desired consistency)
- 1 28-oz can diced tomatoes, undrained
- Chopped fresh tomatoes (optional)
- Cilantro sprig (optional)
- Heat olive oil in a large Dutch oven over medium-high heat.
- Add the onion; saute for 5 minutes or until tender.
- Add the turmeric and the next 6 ingredients (turmeric through garlic); saute for 1 minute.
- Add lentils and next 4 ingredients (lentils through tomatoes); bring to a boil. Reduce heat and simmer 20-30 minutes until lentils are very soft and soup is thick and creamy. If you want it creamier, puree some or all of the soup.
- Garnish with chopped tomatoes and a cilantro sprig if you want to be fancy pants about it.