Red Lentil Soup

Ingredients

• 2 tablespoons canola oil 
• 1 teaspoon cumin seeds 
• 1 inch ginger fresh minced peeled
• 2 cloves garlic thinly sliced
• 4 servings honey for drizzling
• 4 servings kosher salt 
• 4 servings lime wedges fresh chopped
• 1 medium onion thinly sliced
• 0.5 teaspoon paprika 
• 1 cup lentils red washed and soaked for 1 hour, drained
• 1  serrano chile split green seeded
• 1 large tomatoes diced
• 0.5 teaspoon turmeric 

Equipment

• bowl
• frying pan
• sauce pan
• ladle
• whisk

Directions

1. Combine the lentils, garlic, chile, ginger, onions, tomatoes and enough water to cover in a medium saucepan over medium heat. Bring the mixture to a boil, and then lower the heat and simmer until the lentils are tender, 30 to 45 minutes.
2. Whisk the cooked lentils to release some of their starch and break them down further.
3. Warm the oil in a small saute pan over medium heat.
4. Add the cumin seeds and cook until they are sizzling and spluttering. Stir in the paprika and turmeric.
5. Pour the seasoned oil onto the lentils (be prepared for a big sizzle). Stir to combine; sprinkle with salt and a small drizzle of honey. Ladle into soup bowls and garnish with cilantro, a drizzle of yogurt, lemon or lime wedges.