Spicy Mexican Lentil Soup

from Cheryl Meng

8 cups vegetable stock 1 teaspoon dried basil
2 cups dried lentils 1 teaspoon oregano
2 large onions, chopped ½ teaspoon thyme
½ cup molasses ½ cup chopped parsley
¼ cup soy sauce 2 teaspoons dried coriander
1 bay leaf 1 tablespoon cumin
¾ cup dried currents ½ teaspoon cardamom
¼ cup cider vinegar 6 cloves garlic, minced
2-3 tablespoons hot paprika 3 carrots, sliced
½ cup olive oil 1 green pepper, chopped
3 stalks celery, chopped
2-3 tablespoons tamarind paste
6 ounces tomato paste
1 large can chopped tomatoes

1) Place 3 cups stock, ½ the onion, molasses, soy sauce, bay leaf, and lentils in large soup pot. Bring to boil. Cover and cook on low heat 20 minutes. Add tamarind.
2) Soak currants in vinegar. Set aside
3) In skillet, warm olive oil. Add paprika. Add remaining spices and garlic. Sauté spices in oil 2-3 minutes. Spoon into lentils, leaving oil in skillet.
4) In same skillet, sauté remaining onion, carrots, pepper, celery, mushrooms until tender. Add to lentils.
5) Add remaining stock, tomatoes, tomato paste, lemon, currents and vinegar. Remove lid from lentil pot and cook uncovered another hour.
6) Serve with crusty French bread and butter.