Red Lentil Soup
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 large carrots, sliced into thin semi-circles
1 teaspoon peeled and diced ginger
2 medium potatoes, chopped small
1 teaspoon garam masala (berbere is also amazing in this!)
1 cup red lentils, rinsed
4 cups vegetable broth
Squeeze of fresh lime juice (about 1 teaspoon)
Salt, to taste (depends on how salty your broth is)
1/4 cup chopped cilantro, for serving
Hot sauce, for serving
1. In a large saucepan, heat the olive oil over medium-low heat and add the onion, garlic, carrots, ginger and potatoes, chopping as you go. Stir in the teaspoon of garam masala and cook for 30 seconds or so, and then add the red lentils and vegetable broth. Crank up the heat and bring the soup to a boil, and then reduce heat to a simmer for 20 minutes or so, until the lentils and potatoes are tender.
2. Transfer about half of the soup mixture to a blender and puree, being sure to leave an opening for steam to escape. Return the pureed mixture back to the soup pot and stir. Let it cool down a little, and then add the lime. Do the ol’ taste test to see if it needs more salt. Serve in a bowl topped with chopped cilantro and some hot sauce – I always tend to go for Sriracha because it’s just so damn good. And depending on your heat tolerance, you can make it as spicy or mild as you like! But do add a little hot sauce, okay? Please?