Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cup Red Lentils
  • 1 Tablespoon Oil
  • 1 medium Onion (sliced)
  • 1 Teaspoon Brown Mustard Seeds
  • 3 Curry Leaves (optional, see Notes)
  • 1 Tomato (diced)
  • 1 Tablespoon Ginger + Garlic (paste or chopped, *see Note)
  • 1/4 Teaspoon Turmeric Ground
  • 1/4 Teaspoon Red Pepper Powder
  • 1/4 Teaspoon Black Pepper ground
  • 1/2 Teaspoon Cumin ground
  • 1/2 Teaspoon Coriander Seeds ground
  • 5 cups Water mixed with concentrated Stock
  • pinch Nutmeg
  • pinch Salt
  • Juice of one Lime
  • Cilantro (chopped, aka Coriander greens)

Instruction

  • Wash and keep your red lentil to soak for about 20-30 mins. That will reduce your cooking time a bit and save you stove energy as well.
  • Add oil to a pan and heat up, add in and fry your onion slices.
  • Add the mustard seeds with the curry leaves and temper/stir-fry until the spices emit the fragrant aroma.
  • Now add the tomato and ginger and garlic, Stir cook again.
  • Next, reduce the heat so that you can add the spices one by one without anything burning on. Add in the turmeric powder, the chili powder, the black pepper, the cumin powder and the coriander powder.
  • Stir fry the spices on high heat for a minute, then reduce the heat again.
  • Add the lentils to the pan and stir fry for a minute on high heat again. This I believe helps in releasing the taste of the lentils for the soup flavor.
  • Pour in your broth, mix and add the scraped nutmeg and mix again well.
  • Let the soup cook covered until the lentils are soft, that should take about 10 minutes.
  • Take from heat season with salt to taste and add the lime juice. Mix well.
  • Pour soup into serving bowl and garnish with fresh cilantro (coriander).