Curry-Laced Tomato-Lentil Broth

Recipe Ingredients

1 cup	237ml	Red lentils
4 cups	948ml	Water
1/4 teaspoon	1.3ml	Turmeric
2 cups	125g / 4.4oz	Canned crushed tomatoes
1 1/2 teaspoons	7.5ml	Cumin
2 teaspoons	10ml	Ground coriander
1/2 teaspoon	2.5ml	Cayenne pepper
1 tablespoon	15ml	Minced onion
1 tablespoon	15ml	Minced garlic
		Salt - to taste
1 tablespoon	15ml	Lemon juice
1 tablespoon	15ml	Vegetable oil
1 tablespoon	15ml	Black mustard seeds
2 tablespoons	30ml	Chopped 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).

Source:
"Classic Indian Vegetarian and Grain Cooking,"

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