Review- Indian Curry-Laced Tomato-Lentil Broth

[Guest guest]

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.

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> Kamal

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> Indian Curry-Laced Tomato-Lentil Broth

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> 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

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> 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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