Ingredients Jump to Instructions ↓

  1. 1 cup red lentils

  2. 4 cups water

  3. 1/4 teaspoon turmeric

  4. 2 cups canned crushed tomatoes

  5. 1 1/2 teaspoons cumin

  6. 2 teaspoons ground coriander

  7. 1/2 teaspoon cayenne pepper

  8. 1 teaspoon minced onion

  9. 1 teaspoon minced garlic salt to taste

  10. 1 tablespoon lemon juice

  11. 1 tablespoon vegetable oil

  12. 1 teaspoon black mustard seeds

  13. 2 tablespoons chopped fresh coriander

Instructions Jump to Ingredients ↑

  1. 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.


Send feedback