Indian red lentil soup

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

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