Indian Red Lentil Soup "Masurdal"

Ingredients:

• 1 cup red lentils (rinsed, soaked for 1 hour and strained)
• 1 large tomato, diced
• 2 cloves of garlic, thinly sliced
• 1 green serrano chili pepper, halved and seeded
• A 2.5cm piece of fresh ginger, peeled and finely chopped.
• 1 medium-sized onion, thinly sliced ​​into half rings
• 2 tbsp. l. canola oil
• 1 teaspoon cumin seeds
• 1/2 tsp paprika
• 1/2 teaspoon turmeric
• Salt
• Honey
• Serving options: with chopped fresh cilantro, yogurt, lemon or lime wedges

Preparation:

1. In a medium saucepan over medium heat, combine the lentils, garlic, chili pepper, ginger, onion, tomatoes, and enough water to cover the lentils. Bring the mixture to a boil, then reduce the heat and simmer until the lentils are tender, about 30-45 minutes, or until tender. Stir the cooked lentils.
2. Heat oil in a small skillet over medium heat. Add the cumin seeds and sauté until they begin to sizzle and pop. Add the paprika and turmeric. Pour the flavored oil over the lentils (be prepared for it to sizzle vigorously). Stir, season with salt, and add a little honey. Ladle the soup into bowls, garnish with cilantro, top with yogurt, and serve with lemon or lime wedges.