Curry-Laced Tomato-Lentil Broth

Submitted by Courtney adapted from Classic Indian Vegetarian and Grain Cooking by Julie Sahni

I have been making a lot of lentil dishes lately, because they are cheap and easy and do not require soaking.

* 1 C Red lentils
* 4 C Water
* 1/4 Ts Turmeric
* 2 C Canned crushed tomatoes
* 1 1/2 Ts Cumin
* 2 Ts Ground coriander
* 1/2 Ts Cayenne pepper
* 1 T Minced onion
* 1 T Minced garlic
* Salt to taste
* 1 Tb Lemon juice
* 1 T Black mustard seeds
* 2 Tb Chopped fresh coriander

Wash lentils thoroughly.  Place in a pot with 3 cups water and turmeric.  Cook, partially covered, until very tender, about 30 minutes.

Combine lentils and 1 cup water in a deep pot.  Whisk to crush some of the lentils.  Add the tomatoes, cumin, ground coriander, cayenne, onion, garlic and salt and bring to a boil. Lower heat and cook, partially covered, 10 minutes.  Add lemon juice.

Toast mustard seeds in a small skillet until they smell toasted.  Mix them into soup. Stir in fresh coriander.