Thick Indian Lentil Soup

This thick and spicy curried lentil soup comes from The Vegetarian Gourmet.

• Ready In: 1 hr 10 mins
• Serves: 4-6

Ingredients

• 2  cups dry lentils
• 3  cups vegetable broth (preferably cauliflower, but any vegetable broth is fine)
• 4 1⁄2 cups water
• 1  large tomatoes
• 1  garlic clove
• 3 -4  dates, pitted
• 3⁄4 teaspoon ground ginger
• 1 1⁄4 teaspoons dry mustard
• 1  tablespoon cumin
• 1  tablespoon curry powder
• 1 1⁄2 cups  evaporated skim milk

Directions

1. In medium soup pot, cook lentils in broth and 3 cups water until tender (usually around 35 minutes).
2. Allow lentils to cool a little, puree them, and return them to the soup pot.
3. Puree tomato, garlic and dates and add this mixture to the pureed lentils.
4. Stir in spices and remaining 1 1/2 cups water, and simmer soup slowly for 20 minutes.
5. Add evaporated skimmed milk, then heat and serve.