Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Black mustard seeds

  2. 2 teaspoons 10ml Cumin seed

  3. 2 teaspoons 10ml Fennel seed

  4. 1 tablespoon 15ml Peanut oil - or ghee

  5. 2 cups 125g / 4.4oz Onion - coarsely chopped

  6. 2 tablespoons 30ml Fresh ginger root - minced

  7. 1/2 teaspoon 2 1/2ml Red pepper flakes

  8. 2 cups 474ml Water

  9. 2 1/2 cups 592ml Soy milk

  10. 1 Tomatoes - diced

  11. 1 1/4 cups 296ml Red lentils - rinsed and patted dry

  12. 3 Carrots - sliced, cut in

  13. 1/2" thick

  14. 1/3 cup 30g / 1.1oz Unsweetened grated dried coconut

  15. 1 teaspoon 5ml Salt

Instructions Jump to Ingredients ↑

  1. 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.


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