|
Ingredients
|
Quantity
|
|
Red lentils
|
1 cup
|
|
Water
|
4 cups
|
|
Turmeric
|
¼ tsp
|
|
Canned crushed tomatoes
|
2 cups
|
|
Cumin
|
1 ½ tsp
|
|
Ground coriander
|
2 tsp
|
|
Cayenne pepper
|
½ tsp
|
|
Minced onion
|
1 tbsp
|
|
Minced garlic
|
1 tbsp
|
|
Salt
|
to taste
|
|
Lemon juice
|
1 tbsp
|
|
Vegetable oil
|
1 tbsp
|
|
Black mustard sees
|
1 tbsp
|
|
Chopped fresh coriander
|
2 tbsp
|
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.
