*  Exported from  MasterCook  *
 
                      Curry-Laced Tomato-Lentil Broth
 
 Recipe By     : “Classic Indian Vegetarian and Grain Cooking,” 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : 
 
   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
 
   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.
   From “Classic Indian Vegetarian and Grain Cooking,” by Julie Sahni
 (William Morrow).   
 
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