Spicy Lentil And Tomato Soup Recipes

Steps:

• Heat the oil in a large saucepan. Add the garlic, cumin, garam masala and chili powder. Cook over low heat, stirring, for 1 minute.
• Combine the soup mix and the one cup of water. Add to the pan with all the remaining ingredients, except the coriander or parsley.
• Bring to the boil, stirring, then simmer over a low heat, continuing to stir occasionally, for 20-25 minutes or until the lentils are tender.
• Mix through the coriander or parsley before serving.

Steps:

• Wash the lentils thoroughly, being sure to remove any small stones or dirt. Place them, along with the water, in the slow cooker insert.
• In an electric coffee mill or a mortar and pestle, grind the cumin seeds, coriander seeds, and peppercorns to a coarse powder.
• In a bowl, combine the ground spices, turmeric, tamarind concentrate, tomatoes, and garlic; add to the lentils.
• Cook, covered, on low for 5 to 6 hours, or until the lentils are quite tender and the flavors have melded.
• Add the corn and salt to taste just before serving so that the corn retains its fresh flavor and texture.
• To make the tempering oil, heat the ghee in a frying pan, then add the mustard seeds and broken chile and sauté until the seeds begin to pop. Quickly remove from the heat and drizzle a tiny bit over each bowl of soup.
• Sprinkle with the fresh cilantro and serve.
• Suggested Beverage
• Any chilled, aromatic white wine will do nicely here.