Red Lentil Soup

Cook diced sweet onion with vegetable oil in a large sauce pan over medium heat until onions are soft and translucent. Add ground cumin, paprika, and ground turmeric and cook for 1 minute, until spices become aromatic.

Add minced garlic and ginger to the pot, cooking 30 more seconds. (I sometimes use Dorot frozen herbs to make this step go faster. Dorot makes garlic, ginger, cilantro, and chili cubes, all of which can be used in this recipe.) Add diced tomatoes, vegetable broth, and red lentils to the pot. Stir to combine. Turn the heat up to high, bring to a boil, and then reduce the heat and simmer for about 1 hour. When the soup is done cooking, the lentils will be soft and the soup will be thick.

When the soup is done cooking, stir in cilantro, hot peppers (optional), and salt to taste. Garnish with additional cilantro and drizzle with honey. Serve immediately or cool and refrigerate to be reheated later.