Recipe - Curry-Laced Tomato-Lentil Broth

1 cup Red lentils
4 cup Water
One fourth teaspoon Turmeric
2 cup Canned crushed tomatoes
1 One half teaspoon Cumin
2 teaspoon Ground coriander
One half teaspoon Cayenne pepper
1 teaspoon Minced onion
1 teaspoon Minced garlic
Salt to taste
1 tablespoon Lemon juice
1 tablespoon Vegetable oil
1 teaspoon Black mustard seeds
2 tablespoon 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 68 servings.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip