Curried Red Lentil Soup
Recipe By : The New McDougall Cookbook
Serving Size : 8
2 cups chopped onion
2 cloves garlic -- minced
7 1/2 cups water
1 teaspoon ground turmeric
3/4 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1 1/2 cups red lentils
1 teaspoon red wine vinegar
2 tablespoons chopped fresh parsley
Sauté the onion and garlic in 1/2 cup of the water in a large pot until the
onion is soft, about 5 minutes. Add the seasonings and cook for 1 minute. Add
the lentils and the remaining water. Bring to a boil, reduce the heat, cover and
simmer for 1 hour. Stir in the vinegar. Garnish with parsley before serving.
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