Spicy "Red Stuff" Red Lentil Soup

Each week during the morning Shabbat services Jews read a different parsha (chapter) of the Torah. This week's parsha is Toldot. This parsha includes the story of Easav selling his birthright to Jacob for a bowl of "red stuff" which was lentil stew. In honor Parshat Toldot I have posted a recipe for red lentil soup. I like to serve it with vegan squash corn muffins for a delicious and satisfying weeknight dinner. By the way this recipe is really easy to double and can be frozen.

2 teaspoons ghee or butter
1 medium onion finely chopped
2 cloves minced garlic
1 teaspoon turmeric
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1 cup chopped tomatoes
1 cup of dried red lentils
4 cups water
1 teaspoon salt

Heat butter or ghee in a large pot. Saute onions and garlic in butter or ghee until golden. Add spices and stir for 2-3 minutes. Add tomatoes to the pot and cook until they breakdown. Add water and lentils to the pot and let simmer for 45 minutes, stirring often.