It is spring and with spring showers this is a great dish to enjoy.
I just love making lentil soup and doing all kinds of versions of it to me its fun to see what I can come up with. I tend to do my best cooking this way but when I came across this recipe in my yoga magazine I enjoyed it and I thought I would share.
This is from North India and has such warm spices.
1 tbsp. coconut oil
2 tbsp. lentils washed and drained
1 tsp dried ginger
3 large tomatoes, chopped
1/2 tsp ground cinnamon
1/2 tsp chili powder
1/2 tsp of black pepper
1/4 cup chopped cilantro, divided
In a large pan over medium heat, warm oil. Add lentils and ginger sauté for a few minutes. Add tomatoes cook until soft. Sprinkle in cinnamon, chili powder, and black pepper. Cook for a minute then add half of the cilantro cook for another minute. Add 2 1/2 cups of water and bring to boil; reduce heat and simmer, partially covered until lentils are broken down and mushy about 30 minutes.
If you like a smooth texture after the lentils are cooked cool them for about 5 minutes then add to a blender and blend until smooth.
Top with cilantro and enjoy.
This dish is so good and great for you, you get fat lots of fiber and a good amount of clean protein with low fat.
