Lentil Soup

mail.google.com

Christina Cummings

1 ½ cups dal(orange ones) or brown lentils

8 cups water

1 large tomato, chopped small (or 6 oz. canned diced tomatoes)

½ cup packed chopped cilantro (save some for condiment to top soup before eating)

1 large carrot

2 stalks celery

big handful or kale or fresh spinach

2 tsp olive oil

2 tsp cumin seeds ( or 1 Tablespoon cumin)

2 tsp black mustard seeds

a generous pinch of asafetida (Optional)

1 hot green chili, finely chopped ( add only to how hot you want it)

1 cup chopped red or white onion

5 or more cloves of garlic, finely chopped

1 inch of ginger, finely chopped

2 tsp ground coriander

1 tsp turmeric

¼ tsp or more cayenne/red chili powder (optional)

1 tsp lemon juice

1tsp chicken bouillon

salt to taste

Note: Ingredients may have been altered from the original.

Directions at mail.google.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer