NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|1. Prepare soup with water as directed.|
|2. Sauté lentils, onions, garlic, ginger, turmeric, paprika, cumin, pepper, cinnamon and salt in oil for about 5 minutes or until well coated and fragrant.|
|3. Stir lentil mixture and tomatoes into soup; bring to simmer. Cook for about 5 minutes or until heated through.|
- For each portion, ladle 1 1/3 cups (330 mL) into bowl; garnish with 1 tsp (5 mL) each mint, parsley and dill.