Kenyan Spiced Lentil Soup (Mbaazi)

Ingredients

• 1 cup Red lentils
• 1 medium Onion
• 2 medium Tomato
• 1 medium Carrot
• 2 cloves Garlic
• 2.54 cm Ginger
• 1 tsp Cumin
• 1 tsp Coriander
• 0.5 tsp Turmeric
• 4 cups Vegetable broth
• 2 tbsp Vegetable oil
• 1 tsp Salt
• 0.5 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Measure 1 cup of red lentils and rinse them under cool running water until the water runs clear.
2. 2Finely dice 1 medium onion. Finely dice 2 medium tomatoes. Cut 1 medium carrot into 0.635 cm cubes. Mince 2 cloves of garlic. Grate 2.54 cm of ginger.
3. 3Place a large pot or Dutch oven on the stove over medium heat (about 175°C / 175°C). Add 2 tablespoons of vegetable oil.
4. 4Once the oil is shimmering, add the diced 1 medium onion, minced 2 cloves of garlic, and grated 2.54 cm of ginger. Sauté for 5 to 7 minutes, stirring occasionally, until the onion is softened and translucent.
5. 5Add the diced 2 medium tomatoes and the 0.635 cm cubes of 1 medium carrot to the pot. Cook for another 5 to 7 minutes, stirring often, until the tomatoes have broken down and softened.
6. 6Stir in 1 teaspoon of cumin, 1 teaspoon of coriander, and 0.5 teaspoon of turmeric. Cook for 1 minute, stirring constantly, until fragrant.
7. 7Add the rinsed 1 cup of red lentils and 4 cups of vegetable broth to the pot. Increase the heat to medium-high and bring the mixture to a boil.
8. 8Once boiling, reduce the heat to low, cover the pot, and simmer for 30 to 40 minutes. Stir occasionally to prevent sticking. The soup is ready when the 1 cup of red lentils are tender and have broken down, thickening the soup.
9. 9Stir in 1 teaspoon of salt and 0.5 teaspoon of black pepper. Taste and add more salt and pepper if needed.
10. 10Serve the Kenyan Spiced Lentil Soup hot.

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