DavisMeditation

Ingredients: 

• 2½ cups dried red lentils, sifted and rinsed well

• 7 cups water

• One 15-ounce can diced tomato (or 2 cups fresh)

• 1½ Tbsp minced ginger

• ¼ tsp turmeric

• 1 tsp oil or ghee

• 1 tsp cumin seeds

• 1 tsp black mustard seeds

• ¼ tsp minced fresh chili or red chili flakes

• 1 tsp ground coriander

• 2¼ tsp salt  or to taste

 

Instructions: 

​

1. Place the lentils, water, tomato, ginger, and turmeric in a 4-quart pot over high heat. Bring to a boil, reduce the heat to medium, cover, and simmer for about 30 minutes.

2. When the lentils have broken down and the soup is quite smooth, heat the oil or ghee in a small skillet over high heat. Add the cumin and mustard seeds and sauté for a few seconds. When the cumin darkens, add the chili and coriander and stir for a few seconds. Remove from the heat and add immediately to the soup along with the salt.

3. Ladle into bowls, garnish with a little parsley, or a dollop of sour cream or yogurt, or vegan sour cream or yogurt.