Lentil Soup

INGREDIENTS

  • Beluga Black lentil* 1 cup rinsed (and picked)

  • 2 Tbsp. Olive oil ( or sesame oil)

  • 1 Onion large ( up to 1 cup)

  • 1 Clove garlic - large

  • 4 cups water

  • 15 pods cardamom open pods and put seeds into mortar crush

  • 1 tea spoon cumin seeds into mortar crush (remove husks)

  • Ginger root 1x2 inches peeled chopped - or grated

  • 1 carrot peeled & chopped

  • Cayenne pepper 1/8 tsp.

  • Salt

INSTRUCTIONS

  • In a frying pan with 2 inch sides (or dutch oven)

  • Add Oil

  • Fry onion until golden

  • Add 1 clove of garlic, chopped

  • Add cumin (fresh ground)

  • Add cardamon (fresh ground seeds)

  • Add Cayenne pepper 1/8 tsp.

  • Add beluga black lentils

  • Add 4 cups of water mix well

  • Bring to a boil then cover over medium heat, cook until lentils are cooked (but not mush). About 20 mins

  • Add chopped ( or grated ) ginger, salt and chopped carrot. Cook for another 5-10 mins.