Tuesday, December 12, 2006
This soup tastes as warming as it looks and smells fantastic. You need 1/2 cup of red lentils (masoor dal), one can of tomatoes, and something to make it spicy. You can use 3-4 fresh tomatoes if you can get good ones right now - I can't. If you don't have these seasonings, use your own - a teaspoon (or more, taste as you go) of chili powder or curry powder would work. Don't skip the toasting step, even if you are using a powdered spice.
In a large saucepan, toast 1/2 tsp black mustard seeds, 1/2 tsp cumin seeds, 1 tsp coriander seeds, 1 tsp chopped fresh ginger, and 1 small dried red chili (or to taste) in 1 tsp oil over medium heat until seasonings are browned and fragrant. Add one 398 ml can of tomatoes (14 oz, I used Italian plum) and heat together for a minute or so, mashing tomatoes if they are in whole pieces. Add 1/2 cup red lentils and 2 cups of water, and 1 tsp salt and bring to a boil. Lower heat and simmer for half an hour until lentils are tender. Serves 3; I love it with grilled cheese sandwiches but any whole grain would complete the protein.