(adopted from a recipe by Chef Ricardo)
red bell peppers, seeded and diced
1 onion, chopped
1 celery stalk
2 tablespoons olive oil
½ teaspoon ground turmeric
¼ teaspoon ground cumin seeds
¼ teaspoon ground coriander seeds
1 teaspoon of curry powder
5 cups of beef or chicken broth
1 cup red lentils, rinsed and drained
1 teaspoon tomato paste
1 8-oz can of tomatoes
2 tablespoons chopped cilantro
2 green onions, chopped
Garlic to taste
Salt and pepper
Grated fresh ginger
In a large saucepan, soften the bell peppers and onion in the oil. Season with salt and pepper. Add the spices (except the ginger) and cook for 1 to 2 minutes. Add the broth, lentils, tomatoes and tomato paste. Season with salt and pepper.
Bring to a boil. Cover and simmer gently for about 20 minutes or until the lentils are cooked. Add broth, if needed. Add the cilantro and green onion. Adjust the seasoning.
When almost read to serve, add some grated fresh ginger or powder. Top with a dollop of plain yogurt.
Serve with papadom or naan bread.
Original recipe: https://www.ricardocuisine.com/en/recipes/5214-lentil-and-red-bell-pepper-soup