Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           red lentils
   4      cups          water
     1/4  teaspoon      turmeric
   2      cups          canned crushed tomatoes
   1 1/2  teaspoons     cumin
   2      teaspoons     ground coriander
     1/2  teaspoon      cayenne pepper
   1      teaspoon      minced onion
   1      teaspoon      minced garlic
                        salt to taste
   1      tablespoon    lemon juice
   1      tablespoon    vegetable oil
   1      teaspoon      black mustard seeds
   2      tablespoons   chopped fresh coriander

Preparation:

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.