|Prep time: 1 hour||Cooking time: 30 minutes||Total time: 1 1/2 hours|
This soup is hearty and goes well with basmati or jasmine rice.
Combine the lentils and water in a heavy pot. Bring to a simmer and remove any foam that collects at the top. Add the ginger and turmeric. Cook with lid ajar until lentils are tender, about 30-45 min. Add the salt and stir to mix. Remove ginger slices.
Put the butter or oil in a small frying pan over medium heat. When hot, put in the cumin seeds. Let sizzle a few seconds. Put in the coriander, stir, then quickly remove contents to the soup pot. Add coconut milk if desired, and serve. Good with basmati rice.