Curry-laced Tomato-lentil Broth Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Red lentils,
4 cup: Water,
1/4 tsp: Turmeric,
2 cup: Canned crushed tomatoes,
1 1/2 tsp: Cumin,
2 tsp: Ground coriander,
1/2 tsp: Cayenne pepper,
1 tsp: Minced onion,
1 tsp: Minced garlic,
Salt to taste,
1 tbsp: Lemon juice,
1 tbsp: Vegetable oil,
1 tsp: Black mustard seeds,
2 tbsp: Chopped fresh coriander,
Directions:
From "Classic Indian Vegetarian and Grain Cooking," by Julie Sahni
(William Morrow).
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.
Source from luhu.jp
(William Morrow).
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.
Source from luhu.jp