Curry-Laced Tomato-Lentil Broth

Recipe By:
"Classic Indian Vegetarian and Grain Cooking," by Julie Sahni
Serving Size: 8
1 cup Red lentils
4 cup water
1/4 ts turmeric
2 cup Canned crushedtomatoes
1 1/2 ts cumin
2 ts ground coriander
1/2 ts cayenne pepper
1 T minced onion
1 T minced garlic
Salt to taste
1 tbs lemon juice
1 tbs vegetable oil
1 T black mustardseeds
2 tbs Chopped freshcoriander

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.

additional informations

Recipe group Side dish
region Indian
<b>Classic Indian Vegetarian and Grain Cooking</b> <i>by Julie Sahni</i><br>
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Sharon Raghavachary - sweber@ix.netcom.com
submitted by Renato Pichler / renato@vegetarismus.ch

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