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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 10 |
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This lentil soup is done in more of an Asian style than some of the others. Goes well with chapatis or pooris and a light salad. Recipe by Nancie McDermott. Ingredients:
1 tablespoon curry powder |
1 teaspoon ground cumin |
1 teaspoon ground ginger |
1/2 teaspoon black pepper |
3 tablespoons vegetable oil |
2 teaspoons black mustard seeds or 2 teaspoons brown mustard seeds |
2 teaspoons cumin seeds |
1/4 cup sesame seeds |
1 tablespoon minced garlic |
2 cups uncooked red lentils (masoor dal) |
1 cup finely chopped onion |
2 cups finely chopped celery |
2 cups finely chopped carrots |
5 cups vegetable broth |
3 cups water |
1 cup diced tomato (may used canned) |
1 teaspoon salt |
Directions:
1. Heat the mustard seeds and cumin seeds in the oil in a soup pot, stirring constantly, just until the mustard seeds start to pop.
2. Lower heat and add sesame seeds.
3. Cook until the sesame seeds become golden, then add garlic, curry powder, cumin, ginger, and pepper, stirring just until fragrant.
4. Add the lentils and cook for 5 minutes.
5. Add the onions, celery and carrots, and cook for 1 minute more.
6. Add broth and water, and bring to a boil.
7. Reduce heat, cover, and simmer, 30-35 minutes, or until lentils are soft and mash easily with the back of a spoon.
8. Add the tomatoes and salt and cook another 25 minutes, stirring occasionally.
9. Check and adjust for seasoning before serving.
10. Serve hot.
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