30-Minute Red Lentil Soup

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Washington Post


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4 cups low-sodium chicken broth

2 cups water

2 cups dried split red lentils

3/4 teaspoon salt

1 tablespoon vegetable oil

1 cup minced onion

4 cloves garlic, minced

1 tablespoon freshly grated ginger root

1 1/2 teaspoons garam masala

1 can (14 ounces) light coconut milk

1/2 cup minced cilantro

Freshly ground black pepper

3 plum tomatoes, cored, seeded and coarsely chopped, for garnish

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