Source: The Parkdale Potluck Cookbook
Date tried: July 28, 2014
Yield: 2-4 servings
Time needed: 30 minutes
You may want to double the recipe to keep some for the next day. The reheated soup is delicious. And you will likely eat plenty the first time round too.
1/2 cup red lentils
2 1/2 cups water
1/2 cup chopped onion
1/2 cup chopped tomato
1/4 tsp. cayenne
1/2 tsp. turmeric
1 Tbsp. fresh ginger
1 Tbsp. crushed garlic
1/2 tsp. cumin seeds
1/2 tsp. black mustard seeds
1/2 tsp. salt
fresh lemon juice
Heat vegetable oil in a soup pot.
Add cumin and black mustard seeds & cook until they smell nice and the seeds begin to pop.
Add lentils, water, cayenne and turmeric.
Bring to a rolling boil, then turn down heat and simmer, uncovered 20-25 minutes.
Add more water if necessary and skim off any foam that appears.
Meanwhile, heat oil in a frying pan.
Sauté onions for a few minutes.
Add ginger, garlic, and tomatoes and cook another 5 minutes.
When lentils have reached desired consistency, remove from heat.
Add the sautéed vegetables.
Add salt to taste.
If you have a hand blender, blend it right in the pot. (Optional step)
Squeeze in some fresh lemon juice and serve.