Ingredients
|
Quantity
|
Red lentils – picked over 7 rinsed
|
1/4 cup
|
Potato
|
½ pound
|
Ground cumin seed
|
½ tsp
|
Ground coriander seeds
|
1 tsp
|
Turmeric
|
1 tsp
|
Curry powder blend
|
1 tbsp
|
Anise seeds – rubbed
|
¼ tsp
|
Ground nutmeg
|
optional
|
Ghee or peanut oil
|
1 tsp
|
Vegetable broth
|
2 to 3 cups
|
Tomato paste
|
1 to 2 tbsp
|
Salt
|
¼ tsp
|
Freshly ground black pepper
|
1/8 tbsp
|
Fresh lemon juice
|
1 tbsp or to taste
|
Chopped fresh cilantro leaves - for garnish
|
2 tbsp
|
Plain low fat yoghurt – for garnish
|
2 tbsp
|
Peel and dice the potatoes. Measure spices into a little cup (for
easy addition).
Heat the spices in a nonstick soup pan over medium heat. When aromatic,
add the potatoes and stir to coat; and lentils and peanut oil or ghee and cook
without browning for a minute or two until the oil is warmed. Pour in the broth
and bring to a boil. Reduce heat, let simmer, covered for about 30 minutes.
Turn heat to it's lowest setting. Add the tomato paste; stir to combine. Mash
or puree; season with salt and pepper. Add the lemon juice; adjust salt. Serve,
garnished with cilantro.
VARIATIONS: Cook with 2 whole cloves; remove before
pureeing. Season with nutmeg and caraway. *Use cream or yogurt instead of lemon
juice. *Add 1 to 2 teaspoons of grated fresh ginger and/or cloves to lentils
while they simmer.
Intriguing, entertaining flavor. Serve with a few traditional
condiments like raita or pickled mango; or shredded carrot, cucumber and celery
sticks; fresh melon slices. Serve with bread or basmati rice.
