*  Exported from  MasterCook  *
 
                      CURRY-LACED TOMATO-LENTIL BROTH
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups                            Beans
                 Curry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Red lentils
    4       c            Water
      1/4   ts           Turmeric
    2       c            Canned crushed tomatoes
    1 1/2   ts           Cumin
    2       ts           Ground coriander
      1/2   ts           Cayenne pepper
    1       t            Minced onion
    1       t            Minced garlic
                         Salt to taste
    1       tb           Lemon juice
    1       tb           Vegetable oil
    1       t            Black mustard seeds
    2       tb           Chopped fresh coriander
 
   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.
  
 
 
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