Lentil And Tomato Soup With Coriander And Cumin Recipes

LENTIL AND TOMATO SOUP WITH CORIANDER AND CUMIN

Steps:

• Place lentils in a large saucepan and add water to cover by 4 inches; bring to a boil over high heat.
• Reduce heat to low and simmer until lentils are just tender, 20 to 30 minutes.
• Drain, reserving cooking liquid separately.
• In a nonreactive stockpot set over medium heat, heat oil until it ripples.
• Add onions and sauté until translucent, about 5 minutes.
• Add garlic and sauté 5 minutes.
• Add coriander, cumin, fennel seeds, mustard seeds and cayenne.
• Stir in tomatoes and their juice, reduce heat to low and simmer for 5 minutes.
• Stir in cooked lentils and 3 cups of the lentil cooking liquid; bring to a simmer over medium heat.
• Stir in spinach and cook until it is completely wilted.
• If soup is too thick, add more lentil cooking liquid or water.
• Add salt and pepper.
• Serve and top each bowl with some cilantro and chunks of feta cheese, if desired.

RED LENTIL AND TOMATO SOUP

Steps:

• In a large saucepan heat oil and saute onion, garlic and spices.
• Add washed lentils, water, tomatoes and soup. Stir together, then bring to the boil.
• Reduce heat and simmer for 15 minutes.
• Add zucchini and salt and simmer for a further 5 minutes.