Description
A spicy Indian lentil soup that can be enjoyed with rice or Naan, the Indian bread. A very healthy dish.
Ingredients
- 1 cup
- 2 tablespoons ginger root, minced
- 1 teaspoon mustard seed
- 2 tablespoons chopped fresh cilantro
- 4 tomatoes, chopped
- 3 onions, chopped
- 3 jalapeno peppers, seeded and minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander seed
- 6 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup water
- salt to taste
Instructions
- Cook the lentils by boiling or pressure cooking until lentils are soft. (Pressure cooking is faster.)
- In a skillet heat the oil and add mustard seeds. When mustard seeds begin to flutter
- add onions
- ginger
- jalapeno peppers
- and garlic. Saute until the onions and garlic are golden brown. Add coriander and cumin. Add chopped tomatoes. Saute the mixture well until tomatoes are well cooked.
- Add water. Boil 6 minutes. Add cooked lentils
- stirring well. Add salt to taste
- stirring well. Add finely chopped cilantro and remove from heat. Serve hot.
Servings: 6