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.