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Curry-Laced Tomato-Lentil Broth

Make Curry-Laced Tomato-Lentil Broth at home with Water, Canned Crushed Tomatoes, Cayenne Pepper, Lemon Juice, and Vegetable Oil. Keep it handy for the next time you cook it.

Ingredients

• 4 cup
• 2 cup
• 1/2 tsp
• 1 tbsp
• 1 tbsp

Method (preview)

1. 1

   Wash lentils thoroughly. Place in a pot with 3 cups water and turmeric.

2. 2

   Cook, partially covered, until very tender, about 30 minutes.

3. 3

   Combine lentils and 1 cup water in a deep pot.

4. 4

   Whisk to crush some of the lentils.

5. 5

   Add the tomatoes, cumin, ground coriander, cayenne, onion, garlic and salt and bring to a boil.

6. 6

   Lower heat and cook, partially covered, 10 minutes.

7. 7

   Add lemon juice.

8. 8

   Heat oil in a small skillet until hot.

9. 9

   Add mustard seeds and cover so the seeds do not fly out of the pan.

10. 10

    When they stop spattering, mix into soup.

11. 11

    Stir in fresh coriander.