Roasted Red Lentil Soup

Roasted Red Lentil Soup

Ingredients:
spices, curry powder
spices, cumin seed
spices, ginger, ground
spices, pepper, black
oil, olive, salad or cooking
mustard, prepared, yellow
spices, cumin seed
seeds, sesame seeds, whole, dried
spices, garlic powder
lentils, raw
onions, raw
celery, raw
carrots, raw
soup, vegetable broth, ready to serve
water, bottled, generic
tomatoes, red, ripe, raw, year round average
salt, table

Directions:
Heat the mustard seeds and cumin seeds in the oil in a soup pot, stirring constantly, just until the mustard seeds start to pop.
Lower heat and add sesame seeds.
Cook until the sesame seeds become golden, then add garlic, curry powder, cumin, ginger, and pepper, stirring just until fragrant.
Add the lentils and cook for 5 minutes.
Add the onions, celery and carrots, and cook for 1 minute more.
Add broth and water, and bring to a boil.
Reduce heat, cover, and simmer, 30-35 minutes, or until lentils are soft and mash easily with the back of a spoon.
Add the tomatoes and salt and cook another 25 minutes, stirring occasionally.
Check and adjust for seasoning before serving.
Serve hot.