This beautiful Indian dish is inexpensive to make and is loved by everyone.

To begin, place a 3-quart pot, over medium heat, cook onion, garlic and ginger. Stirring often until onions are translucent, about 6 minutes. Next, add water, lentils, Bragg’s Liquid Amino’s, spices and salt (optional). Bring to a low boil, then turn down the heat to low, cover and let the lentil mixture simmer for about 20 minutes, or until lentils are very tender. Stir in the tomato paste until thoroughly combined. Cook the lentils for several minutes more, or until the soup is desired temperature. Add more water to the lentils for desired consistency. Top with fresh cilantro. We recommend using organic vegetables when possible.

• 1 Cup Onion, finely chopped
• 3 Cloves Garlic, minced
• 1 T. Ginger, minced
• 4 Cups water
• 1 Cup Dried Red Lentils, rinsed
• 2 T. Bragg’s Liquid Amino’s
• 1 t. Tumeric
• 1 t. Cumin
• 1 t. Coriander
• ¼ t. Cardamom
• ¼ t. Cinnamon
• ¼ t. Cayenne pepper
• 3 T. Tomato Paste
• Salt & Pepper Taste
• Fresh Cilantro

Serve with sautéed organic kale and Basmati brown rice.

Read More in Bryant's Book or Collection:

• WELLNESS & WEIGHT-LOSS
• Food for Thought: Recipe for a Peaceful Body