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Red Lentil Soup


1 1/2 c red lentils, rinsed and drained
3 T butter
1 large yellow onion, chopped
2 T ground coriander
2 tsp cumin
2 tsp fresh ginger, minced
1/2 tsp ground turmeric
Pinch of cayenne pepper
6 c chicken stock
1 1/2 c chopped tomatoes, fresh or canned and drained
2 T lemon juice
Salt and pepper to taste


In a saucepan over medium heat, melt butter. Add onion and saute 8-10 minutes. Add coriander, cumin, ginger, turmeric and cayenne pepper and mix well. Reduce heat to low and cook 2-3 minutes, stirring constantly. Add lentils and chicken stock. Bring to a boil over high heat, then simmer covered partially over low heat for 30-45 minutes. Remove from heat and let cool a bit. Puree in food processor. Return soup to a saucepan over medium heat. Stir in tomatoes and lemon juice. Season with salt and pepper.

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