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Ingredients:

2 Tbs. canola oil
1 onion, diced
1 tsp. ground cumin
1 tsp. ground coriander
½ tsp. ground turmeric
¼ tsp. ground cinnamon
3 carrots, diced
2 cloves garlic, minced
¾ cup dried lentils
½ cup pitted prunes, chopped
1 can (14 oz.) diced tomatoes
4 cups vegetable or chicken broth
2 Tbs. lemon juice
1 Tbs. chopped parsley
1 Tbs. chopped cilantro
Pinch salt and pepper

Directions:

Heat oil in large saucepan over medium heat. Stir in onions and reduce heat to medium-low. Cook, overed, for 5 to 7 minutes until onions are softened.

Increase heat to medium. Add cumin, coriander, turmeric and cinnamon and cook for 1 minute. Add carrots, garlic and one-third cup water. Cook, covered, for 5 minutes; add a little water if the vegetables start to stick.

Add lentils and prunes and mix well. Stir in the tomatoes. Bring to a boil. Stir in stock and reduce heat. Simmer for 30 minutes or until vegetables and lentils are tender.

Stir in lemon juice, cilantro, parsley, salt and pepper.

Ladle into warm soup bowls and serve immediately.

(Note: If you prefer a smoother texture, puree the soup with an immersion blender.)

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Categories: Kitchen

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