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Lentil Soup

4 c Broth
1 c Red lentils; rinsed & picked over
1 c Chopped red onion
1 md Carrot; grated, (about 1/2 cup)
1/4 c Chopped green bell pepper
2 Garlic cloves; minced
1 ts Ground ginger
1 Bay leaf
1 c Chopped fresh tomato or drained; canned
2 ts Ground coriander
1 ts Ground cumin
1 pn Ground red cayenne pepper
1 tb Fresh lemon juice; (up to 2)


Mix first 8 ingredients in a large pot. Bring to boil. Reduce heat, cover and simmer 15 minutes or until lentils are tender. Remove bay leaf. Add tomato, coriander, cumin, and ground red pepper. Cook 2 minutes. Stir in lemon juice. Serves 6


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