Indian Lentil Soup

This soup is full of flavor and spice. If you want to make this a vegetarian dish you can substitute the chicken broth for water. Serve with cool Greek Yogurt and some Naan bread and you have yourself a gorgeous dinner!

Ingredients

1 1⁄2 cups uncooked lentils
2 cups water

2 cups chicken broth
2 bay leaves
1⁄4 cup plus 1 tablespoon light vegetable oil (divided use)
2 tablespoons black mustard seeds
2 tablespoons cumin seeds
1⁄2 teaspoon Madras curry powder
1 fresh jalapeño chile, finely chopped
4 cloves garlic, finely chopped
1⁄2-inch piece fresh ginger, finely chopped
1 teaspoon turmeric
2 onions, chopped
1⁄2 cup dried unsweetened coconut
1 quart canned chopped or diced tomatoes
2 teaspoons salt
2 tablespoons ground cumin
2 tablespoons ground coriander
1⁄4 teaspoon cayenne

Greek Yogurt to garnish

Put lentils, water, chicken broth and bay leaves into a medium-size pot. Bring to a boil, then reduce heat and simmer, partially covered, stirring occasionally to keep lentils from sticking. Cook for about 30 minutes, or until the lentils are tender.

In a soup pot, heat 1/4 cup of the oil. When you drop a mustard seed in the oil and it sizzles, the temperature is right. Pour in mustard and cumin seeds and cook until most of them pop.

Lower the heat and stir frequently so you don’t burn any of the seeds. Stir in Madras curry powder, then jalapeño, garlic, ginger and turmeric. Cook for 3 to 4 minutes, stirring frequently.

Add the onions. Stir and cook for 10 minutes

Add the coconut along with the remaining tablespoon of oil, then cook for 10 minutes more.

Add the canned tomatoes to the soup, along with the accompanying tomato juice and the salt. Cook for 20 minutes, or until hot. Stir frequently so nothing sticks.

Stir in cumin, coriander and cayenne. Add the cooked lentils and water, removing bay leaves. Continue to simmer for at least 30 minutes.

Serve with Greek Yogurt!