AFRICAN LENTIL SOUP

FOR THE SPICE PASTE:
1 tbsp water
2 tsp cider vinegar
1-1/2 tsp paprika
1/2 tsp ground ginger
1/2 tsp ground cardamom
1/2 tsp turmeric
1/4 tsp ground coriander
1/4 tsp ground cinnamon
1/4 tsp ground cayenne pepper
FOR THE SOUP:
2 tbsp vegetable oil
3 carrots, sliced
1 onion, chopped
4 cloves garlic, minced or pressed
5 1/2 cups water
1 cup brown lentils, rinsed
2 tbsp soy sauce
1/2 tsp or more salt
1/3 cup tomato paste
1 to 2 cups vegetable stock (to taste)
4 green onions, chopped

For spice paste, stir together ingredients in small bowl until smooth; set aside.

For soup, heat oil in large pot over medium heat. Add carrots, onion and garlic. Cook, stirring frequently, until softened, about 5 minutes.

Stir in spice paste and 1/2 cup water. Reduce heat to low. Simmer, stirring frequently, 5 minutes.

Stir in lentils, remaining 5 cups water, soy sauce and 1/2 teaspoon salt. Turn heat to high and bring to boil. Reduce heat to low, cover and simmer until lentils are very tender but still hold their shape, 1 to 1 1/2 hours.

Stir in tomato paste. Add enough stock to bring soup to desired consistency. Adjust salt. Just before serving, scatter green onions on top.

Makes 7 to 8 cups
Adapted from source: Vegetarian Tastes of Toronto: A Collection of the City's Finest Recipes by Stephen Leckie

Category:  Soups
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