I was just going to type out this recipe in notes and then it occurred to me that other people might enjoy it too. I wish I could give credit to the person I got it from, if you happen to read this and recognize the measurements, please tell me. That said, I have made some minor changes.

I like this recipe because it makes a reasonable amount, about three bowls. Of course if you ate it with rice you could make it go a lot further but I eat it as soup, on it’s own.

1 onion, diced
1/2 a green pepper, diced
1 carrot, diced
2 cloves garlic, minced
1 Tbsp ginger, minced
1/2 tsp turmeric
1/2 tsp coriander
1 tsp cumin
1/2 tsp garam masala
1/4 tsp cayenne
1 cup red lentils
2 1/2 cups broth

Sauté the onion, green pepper and carrot in some oil for about 4 minutes. Add garlic and ginger, cook another 2 minutes and then add all the spices and cook until really fragrant, another 2 minutes. Add lentils and broth, bring to a boil, lower heat and simmer until the lentils are soft, 15 minutes. Serve with a squeeze of lemon and maybe some chopped up cilantro if you have it.

It’s warming and delicious! I think, if you’re inclined, that adding other veggies, like spinach or peas or a tin of rinsed chick peas, would be very nice too.