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LOCATION: Recipes >> Soups >> Curry-Laced Tomato-Lentil Broth

Print this Recipe    Curry-Laced Tomato-Lentil Broth

Yield: 8 servings

1 cup red lentils
4 cups water
1/4 teaspoon turmeric
2 cups canned crushed tomatoes
1 1/2 teaspoon cumin
2 teaspoons ground coriander
1/2 teaspoon cayenne pepper
1 teaspoon minced onion
1 teaspoon minced garlic
salt
1 Tablespoon lemon juice
1 Tablespoon vegetable oil
1 teaspoon black mustard seeds
2 Tablespoons chopped fresh coriander

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.

Makes 6-8 servings.

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