Curry Laced Tomato Lentil Broth

Ingredients

1 cup red lentils 4 cup water 1/4 tsp turmeric 2 cup canned crushed tomatoes 1 1/2 tsp cumin 2 tsp ground coriander 1/2 tsp cayenne pepper 1 tsp minced onion 1 tsp minced garlic 1 salt to taste 1 tbsp lemon juice 1 tbsp vegetable oil 1 tsp black mustard seeds 2 tbsp chopped fresh coriander	Advertisements

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

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.

 

 
Servings: 8

 

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