Cooking Index - Cooking Recipes & IdeasCurry-Laced Tomato-Lentil Broth Recipe - Cooking Index

Curry-Laced Tomato-Lentil Broth

Cuisine: Indian
Courses: Soup
Serves: 8 people

Recipe Ingredients

1 cup 237mlRed lentils
4 cups 948mlWater
1/4 teaspoon 1.3mlTurmeric
2 cups 125g / 4.4ozCanned crushed tomatoes
1 1/2 teaspoons 7.5mlCumin
2 teaspoons 10mlGround coriander
1/2 teaspoon 2.5mlCayenne pepper
1 tablespoon 15mlMinced onion
1 tablespoon 15mlMinced garlic
  Salt - to taste
1 tablespoon 15mlLemon juice
1 tablespoon 15mlVegetable oil
1 tablespoon 15mlBlack mustard seeds
2 tablespoons 30mlChopped fresh coriander

Recipe Instructions

Wash lentils thoroughly. Place in a pot with 3 cups water and turmeric. Cook, partially covered, until very tender, about 30 minutes. Combine lentils and 1 cup water in a deep pot. Whisk to crush some of the lentils. Add the tomatoes, cumin, ground coriander, cayenne, onion, garlic and salt and bring to a boil. Lower heat and cook, partially covered, 10 minutes. Add lemon juice. Heat oil in a small skillet until hot. Add mustard seeds and cover so the seeds do not fly out of the pan. When they stop spattering, mix into soup. Stir in fresh coriander.

Makes 6-8 servings.

From "Classic Indian Vegetarian and Grain Cooking," by Julie Sahni (William Morrow).

"Classic Indian Vegetarian and Grain Cooking,"


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