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Curry-laced Tomato-lentil Broth

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      Title: CURRY-LACED TOMATO-LENTIL BROTH
 Categories: Soups, Beans, Curry
      Yield: 8 Servings
 
      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 ts Minced onion
      1 ts Minced garlic
           Salt to taste
      1 tb Lemon juice
      1 tb Vegetable oil
      1 ts Black mustard seeds
      2 tb Chopped fresh coriander
 
  From "Classic Indian Vegetarian and Grain Cooking," by Julie Sahni
  (William Morrow).
  
  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.
  
  Makes 6-8 servings.
 
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