Red Lentil Soup

I made a stew variation of this soup recipe. I used 1 1/2 cups of lentils, but only 4 cups of water and one cup of vegetable broth. To that I added three cloves of garlic and about two tablespoons of minced fresh ginger. While the recipe calls for carrots, canned tomatoes, and bell pepper, I only added the carrots. The recipe also has you saute onions with ground cumin and coriander. I skipped this step and just added the spices directly to the stew. Served over rice and topped with sour cream and thin strips of an omlette, this was a very tasty pantry dinner.