Curry-Laced Tomato-Lentil Broth Recipe

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Curry-Laced Tomato-Lentil Broth Ingredients

1 cup red lentils
4 cup water
1/4 tsp turmeric
2 cup canned crushed tomatoes
1 1/2 tsp cumin
2 tsp ground coriander
1/2 tsp cayenne pepper
1 tsp minced onion
1 tsp minced garlic
1 salt to taste
1 tbsp lemon juice
1 tbsp vegetable oil
1 tsp black mustard seeds
2 tbsp chopped fresh coriander

A Recipe for
Curry-Laced Tomato-Lentil Broth

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Curry-Laced Tomato-Lentil Broth Recipe
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This is a recipe for Curry-Laced Tomato-Lentil Broth from the recipe cookbook of Recipes-to-go (Bean)

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Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water

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Curry-Laced Tomato-Lentil Broth

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Curry-Laced Tomato-Lentil Broth Directions

From "Classic Indian Vegetarian and Grain Cooking," by Julie Sahni
(William Morrow).

Wash lentils thoroughly. Place in a pot with 3 cups water and
turmeric. Cook, partially covered, until very tender, about 30
minutes.

Combine lentils and 1 cup water in a deep pot. Whisk to crush some of
the lentils. Add the tomatoes, cumin, ground coriander, cayenne,
onion, garlic and salt and bring to a boil. Lower heat and cook,
partially covered, 10 minutes. Add lemon juice.

Heat oil in a small skillet until hot. Add mustard seeds and cover so
the seeds do not fly out of the pan. When they stop spattering, mix
into soup. Stir in fresh coriander.

Makes 6-8 servings.

Serves: 8

Curry-Laced Tomato-Lentil Broth Recipe brought to you by Recipes To-Go

Curry-Laced Tomato-Lentil Broth Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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