Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 24 ounces | Red lentils |
| 4 quarts | Water |
| 1 ounce | Minced garlic |
| 1 teaspoon | Black pepper |
| 1 ounce | Whole cumin |
| 32 ounces | Whole stewed tomatoes +juice |
| ½ cup | Lemon juice |
| 1 ounce | Mustard seed |
| 6 \N | Bay leaves |
Saute the mustard seed and bay leaves together in ¼ cup veggie broth and set aside.
Rinse and pick through lentils. Cook the lentils in the 4 quarts of water for about 30 minutes until tender. Add the spices and cook 10 minutes. Next add the tomatoes and lemon juice and cook another 10 to 15 minutes.
Posted to fatfree digest V98 #011 by JBennicoff <JBennicoff@...> on Jan 11, 1998