Kitchen was still fairly empty this week, but I had some onions, shallots, and a can of tomatoes…
I started by cooking up some of my pre-soaked black lentils (they actually sat on the counter in water for 2 days).
And then set about sauteing some onions and shallots in a sauce pan.
Added cumin, corriander, and cayenne.
I let it do its thing for a couple minutes, and dug out a big can of tomatoes.
And afterward, I impatiently dumped in all the lentils, with the water and chunks of ginger. (Because my lentils were pre-soaked, they cooked super fast).
I added some extra oil (for some fat), covered it, and let it simmer. The longer these things sit, the better the flavor. I don’t use salt, and some may find it bland. Add salt to taste.
BLACK LENTIL SOUP
- a bunch of pre-soaked black lentils (1/2 pot)
- cardamom powder or a few pods (optional)
- sliced giner (about a square inch)
- a couple onions
- a couple shallots
- a couple splashes of oil
- cumin (1tsp)
- coriander (1tsp)
- cayenne (1/2 tsp)
- giant can of tomatoes
- NO SALT (optional)