1 tablespoon oil
1 small onion, minced – about 1 cup
1/2 carrot, peeled and diced – about 1/3 cup
2 cloves garlic, minced
2 teaspoons minced ginger
1 tablespoon garam masala
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1 sprig curry leaves, minced – about 9 fresh or 12 frozen (optional)
3/4 cup split red lentils
5-1/2 cups water
1 14.5-ounce can diced tomatoes, preferably fire roasted
1 teaspoon salt
fresh cilantro for garnish
Heat oil in a soup pot. Sauté onion until tender and starting to become golden, 5-7 minutes. Add carrot and sauté for another 3 minutes. Add garlic, ginger, garam masala, cayenne pepper and curry leaves if using. Sauté for about a minute, or until the spices are fragrant.
Add lentils and water. Bring to a boil then reduce to a simmer. Cover and cook for 10-15 minutes until lentils are tender. Uncover and add tomatoes and salt. Heat through. Taste and adjust spices and salt. Garnish with cilantro.