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CURRY-LACED TOMATO-LENTIL BROTH
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Beans
Curry
Amount Measure Ingredient -- Preparation Method
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1 c Red lentils
4 c Water
1/4 ts Turmeric
2 c Canned crushed tomatoes
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 tb Lemon juice
1 tb Vegetable oil
1 t Black mustard seeds
2 tb Chopped fresh coriander
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.
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