Instructions

Prepare the vegetables

chop the onion into small pieces, finely chop the garlic, slice the carrot into rounds, and dice the potatoes.

Heat oil in a pot, add onion, garlic, and all the spices: ginger, cardamom, turmeric, and chili. Sauté everything until the onion softens and a paste forms. To prevent the garlic from burning, you can add a little water to the mixture.

Add the potatoes, carrots, and rinsed lentils to the fragrant paste. Mix everything together, sauté for about a minute, and finally pour in the broth.

Simmer the soup, stirring occasionally, for about 30 minutes.

About 5 minutes before the end of cooking, add diced tomatoes, taste the soup, and season with soy sauce or spices if needed.