1 tsp oil (5 mL)
1 onion, peeled and diced
1 tsp cumin (5 mL)
1 tsp dried coriander (5 mL)
½ tsp turmeric (2 mL)
¼ tsp cinnamon (1 mL)
½ tsp paprika (2 mL)
2 cloves of garlic, minced
4 carrots, peeled and diced
¾ cup dried red lentils (175 mL)
¾ cup California Prunes, chopped (175 mL)
1 can diced tomatoes (540 mL)
2 ½ cups vegetable or chicken stock (625 mL)
juice of ½ lemon
2 tbsp chopped coriander (15mL)
In a large saucepan, cook onions in oil over low heat until softened.
Add spices and garlic and cook for 1 minute.
Add carrots, lentils, California Prunes, tomatoes and stock. Bring to a boil and simmer until the lentils are soft (approx. 30 minutes).
Stir in lemon juice and coriander. Season with salt and pepper to taste.
Can be served as is or blended to create a smooth soup.