Yield: 6 servings
|5 eaches||Garlic cloves, chopped|
|10 eaches||Peppercorns, black|
|1 each||Onian, small and chopped|
|2 tablespoons||Lemon juice|
Boil 2½ cups water in a saucepan. Add turmeric, garlic, peppercorns, onion, lentils and 1 ts salt. Bring to a boil again.
Turn heat to medium-low and simmer until lentils are cooked and most of the water had dried up (about 20 mins).
Mash or grind lentils completely using a little water if necessary.
Return lentils to saucepan. Pour in 6 cups water and bring to a boil.
Turn heat on to medium-low and simmer 10 to 15 mins.
Add lemon juce and salt to taste.
This soup can be eaten as is or with boiled rice.