Recipe for Indian Lentil-Vegetable Soup 
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Yield:
6
Ingredients:
Amount Ingredient
3 tbl vegetable oil
2 med onions, chopped
2 x cloves garlic, minced
1 tbl ground cumin
2 tsp ground coriander
1/2 tsp turmeric
1/4 tsp cayenne pepper
2 cup red lentils
picked over and rinsed
8 cup water
35 oz canned whole plum tomatoes, drained and chopped
1/2 cup peeled and chopped potatoes
1 cup chopped carrots
2 tsp salt
Instructions:
Instructions: 6 SERVINGS VEGAN

Anne DUrso-Rose created this soup by combining three of her favorite lentil soup recipes. Indian Lentil-Vegetable is a staple at her home in MaIden, Mass., and a dish that she brings to many potluck parties. "I like it extra-spicy," says Anne, "so I add more cayenne than whats called for here."

In large pot, heat oil over medium heat. Add onions and garlic and cook, stirring often, until onions are softened, about 5 minutes. Stir in cumin, coriander, turmeric and cayenne. Add lentils and water. Bring to a boil.

Reduce heat and simmer, partially covered, for 15 minutes. Add tomatoes, potatoes and carrots and simmer, partially covered, until vegetables are tender, about 20 minutes.

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