Recipe - Indian Red Lentil Soup

24 ounce Red lentils
4 qt Water
1 ounce Minced garlic
1 teaspoon Black pepper
1 ounce Whole cumin
32 ounce Whole stewed tomatoes +juice
One half cup Lemon juice
1 ounce Mustard seed
6 Bay leaves

Saute the mustard seed and bay leaves together in One fourth cup veggie broth and
set aside.

Rinse and pick through lentils. Cook the lentils in the 4 quarts of water
for about 30 minutes until tender. Add the spices and cook 10 minutes. Next
add the tomatoes and lemon juice and cook another 10 to 15 minutes.

Posted to fatfree digest V98 #011 by JBennicoff JBennicoff@aol.com on Jan
11, 1998