Maureen Review- Indian Curry-Laced Tomato-Lentil Broth

[Guest guest]

Nice seeing your review of my recipe. You can do a lot of other

recipes from this soup base. I make and keep in freezer so I have

it around when needed.

Kamal

 

, Maureen <ailanthus

wrote:

>

> This is so wonderful! It's just right balance of comforting &

spicy,

> and so easy to make! Thank you, Kamal. I love this recipe! Peace,

Mo

>

> Kamal Kahn wrote:

> > This always gets rid of my cold. You eat this when you are well

too.

> > I hope you like this recipe, it tastes good. You can use this as

a base to other soups and stews.

> >

> > Kamal

> >

> > Indian Curry-Laced Tomato-Lentil Broth

> >

> > 1 cup red lentils

> > 4 cups water

> > 1/4 teaspoon turmeric

> > 2 cups canned crushed tomatoes (14.5 ounce can)

> > 1 1/2 teaspoons cumin

> > 2 teaspoons ground coriander

> > 1/2 teaspoon cayenne pepper

> > 1 tablespoon minced onion

> > 1 tablespoon minced garlic

> > salt to taste

> > 1 tablespoon lemon juice

> > 1 tablespoon vegetable oil

> > 1 tablespoon mustard seeds

> > 2 tablespoons chopped fresh coriander or other green like parsley

> >

> > 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.

> > Yields 6 to 8 servings

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