Middle Eastern Style Three-lentil Soup With Potatoes (vegan)

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 4 -5 cups vegetable stock (or broth)
• 1 teaspoon kosher salt
• 1 dash black pepper
• 1/3 cup red lentil
• 1/3 cup channa dal (split desi chickpeas)
• 1/3 cup toor dal (split yellow pigeon peas)
• 1 (15 ounce) can diced new potatoes, drained and rinsed well
• 4 teaspoons minced garlic (8 small cloves)
• 1 teaspoon toasted sesame seeds (or black sesame seeds or mix of the two)
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/8 teaspoon garam masala
• 1 dash red cayenne
• 2 teaspoons lemon juice

Recipe

• 1 put all of the ingredients except the cumin, turmeric, cayenne, garam masala, and lemon juice into a large pot and bring to a boil.
• 2 lower the heat and let simmer for 45-60 minutes or until all of the lentils have dissolved. red lentils only take about 25 minutes but pigeon peas and channa dal take longer.
• 3 add the lemon juice and cumin, turmeric, cayenne, and garam masala, stirring in well. turn off the heat.
• 4 serve with toasted pita triangles or oyster crackers and enjoy.