Spicy Red Lentil Soup

Spicy Red Lentil Soup (Adapted from Veg Times)

1 cup dry red lentils
1 teaspoon salt
5 cups water
15 ounce can fire-roasted diced tomatoes
2 tablespoons minced fresh ginger
1 tablespoon canola oil
2 garlic cloves, minced
15 ounce can light coconut milk
1 tablespoon tamarind paste
1 tablespoon ground coriander
1 teaspoon cumin
1 teaspoon turmeric
1 jalapeno (seeds removed), minced
1/4 cup chopped fresh cilantro

In a large saucepan, stir together lentils, salt and water. Cover and bring to a boil - watch carefully though as it will boil over if not caught in time. Reduce heat to a simmer, partially cover the pot and let cook until the lentils are tender - about 20-25 minutes. Remove from heat and puree with an immersion blender.

Mix together tomatoes and ginger - puree in a food processor until smooth.

In a large saucepan, heat oil over medium. Add garlic and cook for about 1 minute. Add pureed tomato mixture, coconut milk, tamarind, coriander, cumin, turmeric and jalapeno. Increase heat to high and bring just to a boil. Reduce heat and simmer for 15 minutes, making sure to stir often.

Mix in the pureed lentils and partially cover the pot - continue simmering for another 20 minutes. Taste and season with salt and pepper to your liking. Stir in cilantro or sprinkle on top of each serving.

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