Curry-Laced Tomato-Lentil Broth
Yield
6 servingsPrep
15 minCook
50 minReady
70 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
lentils, red (masoor dal)
|
|
| 4 | cups |
water
|
|
| ¼ | teaspoon |
turmeric
|
|
| 2 | cups |
tomatoes, canned
crushed |
|
| 1 ½ | teaspoons |
cumin
|
|
| 2 | teaspoons |
coriander
ground |
|
| ½ | teaspoon |
cayenne pepper
|
|
| 1 | teaspoon |
onions
minced |
|
| 1 | teaspoon |
garlic
minced |
|
| 1 | x |
salt
to taste |
*
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | teaspoon |
mustard seeds, black
|
|
| 2 | tablespoons |
coriander
chopped fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
lentils, red (masoor dal)
|
|
| 946 | ml |
water
|
|
| 1.3 | ml |
turmeric
|
|
| 473 | ml |
tomatoes, canned
crushed |
|
| 7.5 | ml |
cumin
|
|
| 1E+1 | ml |
coriander
ground |
|
| 2.5 | ml |
cayenne pepper
|
|
| 5 | ml |
onions
minced |
|
| 5 | ml |
garlic
minced |
|
| 1 | x |
salt
to taste |
*
|
| 15 | ml |
lemon juice
|
|
| 15 | ml |
vegetable oil
|
|
| 5 | ml |
mustard seeds, black
|
|
| 3E+1 | ml |
coriander
chopped fresh |
|
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.
