Cook1 hr 10 mins
This lentil soup is done in more of an Asian style than some of the others. Goes well with chapatis or pooris and a light salad. Recipe by Nancie McDermott.
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1⁄2 teaspoon black pepper
- 3 tablespoons vegetable oil
- 2 teaspoons black mustard seeds or 2 teaspoons brown mustard seeds
- 2 teaspoons cumin seeds
- 1⁄4 cup sesame seeds
- 1 tablespoon minced garlic
- 2 cups uncooked red lentils (masoor dal)
- 1 cup finely chopped onion
- 2 cups finely chopped celery
- 2 cups finely chopped carrots
- 5 cups vegetable broth
- 3 cups water
- 1 cup diced tomato (may used canned)
- 1 teaspoon salt
- Heat the mustard seeds and cumin seeds in the oil in a soup pot, stirring constantly, just until the mustard seeds start to pop.
- Lower heat and add sesame seeds.
- Cook until the sesame seeds become golden, then add garlic, curry powder, cumin, ginger, and pepper, stirring just until fragrant.
- Add the lentils and cook for 5 minutes.
- Add the onions, celery and carrots, and cook for 1 minute more.
- Add broth and water, and bring to a boil.
- Reduce heat, cover, and simmer, 30-35 minutes, or until lentils are soft and mash easily with the back of a spoon.
- Add the tomatoes and salt and cook another 25 minutes, stirring occasionally.
- Check and adjust for seasoning before serving.
- Serve hot.