Indian red lentil soup

1 Servings

Ingredients

QuantityIngredient
24ouncesRed lentils
4quartsWater
1ounceMinced garlic
1teaspoonBlack pepper
1ounceWhole cumin
32ouncesWhole stewed tomatoes +juice
½cupLemon juice
1ounceMustard seed
6Bay leaves

Directions

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