Judy--Review- Indian Curry-Laced Tomato-Lentil Broth

[Guest guest]

I hope you and your family love it as much as we do, Judy! Kamal's

recipe is just amazing! Peace, Mo

 

wwjd wrote:

> Love the sounds of this recipe. Thanks Mo for your review. I'll have to try

it.

> Judy

> -

> Maureen

>

> Sunday, February 22, 2009 9:25 PM

> Review- Indian Curry-Laced Tomato-Lentil Broth

>

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> 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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