Indian Curry-Laced Tomato-Lentil Broth

[Guest guest]

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

 

 

 

 

 

[Guest guest]

Kamal,

 

Thank you so much for posting this recipe. It sounds like a wonderful

base for all sorts of vegetable stews. And how fine that it's good

for colds as well!

 

~ irene