Curry-Laced Tomato-Lentil Broth

Directions

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.

Heat oil in a small skillet until hot.

Add mustard seeds and cover so the seeds do not fly out of the pan.

When they stop spattering, mix into soup.

Stir in fresh coriander.