Dal Shorba (Red Lentil Soup)

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Washington Post

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Ingredients

8 ounces dried red lentils (1 1/2 cups)

2 tablespoons vegetable oil

2 medium onions, thinly sliced (about 3 cups)

1 3-inch piece peeled ginger root, finely chopped (about 3 tablespoons)

4 medium cloves garlic, minced (about 3 tablespoons)

3/4 pound tomatoes, coarsely chopped (about 2 1/2 cups)

1/2 teaspoon ground turmeric

2 teaspoons Madras curry powder

4 1/2 cups water, or as needed

1 medium green bell pepper, seeded and cut into 1/2- to 3/4-inch pieces

1 cup packed mint leaves (from 1/2 bunch)

1 cup packed cilantro leaves (from 1/2 bunch)

Salt

Lemon wedges, for garnish

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