• 1.5 cups lentils rinsed (I used half brown lentils, half yellow lentils)
• 12 cups cold water
• 2 bay leaves
• 1.5 Tbsp olive oil
• 2 large yellow onions diced
• 2 tsp salt
• 2 Tbsp grated fresh ginger
• 2 Tbsp minced garlic
• 2 tsp yellow mustard seeds (I substituted 1 tsp yellow mustard powder)
• 1 Tbsp cumin seeds (I through in an extra tsp, but I LOVE cumin)
• 2 tsp coriander seeds (I substituted 1 tsp ground coriander)
• 2 large celery ribs diced
• 2 carrots diced
• 2 medium zucchini diced (I substituted 1 green bell pepper and 1 red bell pepper, diced)
• 2 14.5oz cans chopped tomatoes, including juice
• Cayenne pepper to taste
• 2-3 Tbsp fresh chopped Cilantro
• Lemon wedges (optional)

Préparation

1. Put lentils in a large sauce pan with water and bay leaf, bring to boil, lower heat and simmer uncovered for 20 minutes.
2. While lentils cook, heat oil in a large soup pot, add onions, and 1/2 tsp salt. Saute over medium heat for 5 minutes. Add ginger and garlic cook 1 minute. Stir in spices and cook for 2-3 minutes, adding water if needed. Add the vegetables, another tsp of salt, and cook for 5 minutes. Add the tomatoes and simmer until lentils are ready, about 10 minutes.
3. Remove bay leaf and add lentils and their broth to the soup pot. Add salt to taste (about 1 tsp) and 2 pinches of Cayenne pepper and simmer for about 20 minutes uncovered. Check and adjust with more salt and Cayenne if needed.
4. Serve in bowls with a sprinkle of fresh Cilantro and lemon wedge on the side.