Curry-Laced Tomato-Lentil Broth

Course : Curry
Serves: 8
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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 garlic minced
1 teaspoon salt to taste
1 tablespoon lemon juice
1 tablespoon vegetable oil
1 teaspoon black mustard seeds
2 tablespoons chopped fresh coriander

Preparation / 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.

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