Kashmiri Red Lentil Chili

Ingredients

  • 1-2 Tablespoons virgin coconut oil or extra virgin olive oil
  • 2 onions
  • 3 garlic cloves, minced
  • fresh ginger about 1 inch in length, minced
  • 1 Tablespoon cumin seeds
  • 5 carrots, chopped
  • 1 yam, cubed
  • 3 cups red lentils, rinsed
  • 1 28 oz. can organic crushed tomatoes
  • 6 cups water (or more if needed)
  • 1 Tablespoon chili seasoning powder
  • 1 Tablespoon Kashmiri masala
  • 1 teaspoon salt
  • 1/2 cup roughly chopped fresh cilantro

Makes ~ 5 Quarts of Soup

  1. Place a large soup pot on medium low heat.
  2. Add onions & saute in virgin coconut oil or extra virgin olive oil until softened, about 10 minutes.
  3. Add minced garlic, minced ginger, and cumin seeds.  Saute another 5-10 minutes.  Careful not to burn here!
  4. Add carrots.  Cook another 5-10 minutes.  Add a little water if you need more cooking juice.
  5. Add cubed yam, red lentils, organic crushed tomatoes, water, chili seasoning powder, Kashmiri masala, and salt.  Cook for about 30-40 minutes.
  6. Stir in cilantro just before serving.

https://www.archerfriendly.com/2012/03/kashmiri-red-lentil-chili