2 cups red lentils (must be red lentils or it won't be the best!)
4 slices fresh or frozen ginger
3 bay leaves
4 or more cloves garlic (leave whole)
1 large onion, diced
1/2 green pepper, diced
1/2 red pepper, diced
2 carrots, diced
dash cayenne powder
dash cinnamon
1 tsp cumin
1 tsp. coriander
1 tsp curry powder

Wash and rinse red lentils until clear. Bring to a boil: lentils, ginger, bay leaves and garlic. Turn to simmer.

Sauté in a little olive oil: onion, peppers and carrots. Season with cayenne powder, cinnamon, cumin, coriander and curry powder. Sauté until onion is soft. Add to soup. Simmer about 30 minutes to 1 hour. (your preference).

Remove ginger, bay leaves and garlic (if you prefer) before serving. Add salt, to taste, at table.

Submitted by: Jackie