Preparedness, when properly pursued, is a way of life, not a sudden, spectacular program. -- Spencer W. Kimball, 1976

Tonights supper in keeping with the 100 Foot diet Challenge at Path To Freedoom.org will be Spicy Red Lentil Soup from Vegetartian Times along with a green salad adn some hearty homemade rye bread.

                                          Spicy Red Lentil Soup

      1 cup red lentils 

           1 tsp salt

           1 15 oz can diced tomatoes (i use home canned)

2        2 Tbs. minced fresh ginger

1        1  Tbs. vegetable oil

2        2  cloves garlic, minced (2 tsp.)

1        1 15-oz. can light, unsweetened coconut milk

1        1 Tbs. tamarind concentrate or paste, optional

1        1 Tbs. ground coriander

         1 tsp ground cumin

1        1 tsp tumeric powder

1        1 small 1 jalapeño, stemmed, seeded and minced

1        1/4 cup chopped cilantro

Combine lentils, salt and 5 cups water in large saucepan. Cover, and bring to a boil. Reduce heat, and simmer, partially covered, 20 to 25 minutes, or until lentils are tender. Blend lentils with whisk for rustic texture, or purée in food processor for creamier feel. Purée tomatoes and ginger in blender or food processor until smooth. Set aside.

Heat oil in large pot over medium heat. Add garlic, and cook 30 seconds, or until just golden, stirring often. Add tomato mixture, coconut milk, tamarind if desired, coriander, cumin, turmeric and jalapeño. Simmer 15 minutes, stirring occasionally. Stir in lentils, and simmer, partially covered, 20 minutes. Season with salt and pepper. Sprinkle with cilantro, and serve.