3 cups black lentils, rinsed

9 cups water

2 Tbs. Vegetable broth powder (such as Seitenbacher)

1 onion, chopped

6 cloves garlic

3 Tbs. minced ginger

2 cups chopped carrots (3-4)

2 cups squash (acorn, delicate)

1 t. fenugreek

1 can diced fire roasted tomatoes

2 Tbs. chopped hot peppers (habanera, jalapeno)

3 teaspoons salt

½ teaspoon white pepper

1 ½ teaspoons cardamon

1 t. ground coriander

1 t. cumin

2-4 Tbs. chopped cilantro (can substitute parsley if preferred)

2 Tbs red wine vinegar        

Step-by-step Instructions:

In large pot, start lentils.

Add squash, onions, garlic, ginger, peppers and carrots. Add salt, pepper, cumin, cardamom, coriander.

Bring to a boil and then simmer for 1 hour or so, until lentils are soft. Add more water if too thick.

Add red wine vinegar and cilantro. Adjust salt and pepper to taste. If desired, puree soup with immersion stick. I like to puree half of it, to give more body to the soup, but leave half of it with chunks.

Serve with lemon wedge and garnish with cilantro or parsley.