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Indian Red Lentil Soup
Ingredients
- 600g East End Red lentils
- 4 quartsWater
- 25g Minced Garlic
- 1 teaspoon East End Black Pepper
- 25g whole East End Cumin
- 800g whole East End Peeled Tomatoes and juice
- ½ cup East End Lemon Juice
- 25g East End Mustard Seeds
- 6 East End Bayleaves
Method
Sauté the mustard seed and bay leaves together in ¼ cup veggies 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.