Red Lentil Soup W/ Indian Spices

Recipe Ingredients

2 tablespoons	30ml	Black mustard seeds
2 teaspoons	10ml	Cumin seed
2 teaspoons	10ml	Fennel seed
1 tablespoon	15ml	Peanut oil - or ghee
2 cups	125g / 4.4oz	Onion - coarsely chopped
2 tablespoons	30ml	Fresh ginger root - minced
1/2 teaspoon	2.5ml	Red pepper flakes
2 cups	474ml	Water
2 1/2 cups	592ml	Soy milk
1		Tomatoes - diced
1 1/4 cups	296ml	Red lentils - rinsed and patted dry
3		Carrots - sliced, cut in 1/2" thick
1/3 cup	30g / 1.1oz	Unsweetened grated dried coconut
1 teaspoon	5ml	Salt

Recipe Instructions

1. In a small bowl, combine the mustard seeds, cumin and fennel seeds. Heat the oil in a large, heavy (preferably nonstick or enameled) soup pot over high heat. Add the seeds, cover, and sizzle until the mustard seeds begin to pop, 15 to 30 seconds. Immediately turn off the heat and let sit, covered, until the seeds stop popping, about 1 minute.

2. Stir in the onion, ginger, and red pepper flakes. Saute over medium-high heat for 1 minute, stirring frequently and taking care to scrape up any seeds that have stuck to the bottom of the pot. Add the water, 2 cups of soymilk, and the tomatoes (with canning liqiuid), and bring to a gentle boil. Reduce the heat to medium-low (or soymilk will froth and boil over) and stir in the red lentils, carrots, and coconut. Cover and cook at a gentle boil for 20 minutes, stirring from time to time.

3. Add the salt and continue cooking, covered, until the lentils have melted into a coarse puree, about 15 minutes more. If the soup is too thick, thin to the desired consistency with additional soymilk. Adjust seasonings before serving.

Serves 6.

Source:
The New Soy Cookbook - Lorna Sass

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