Red Lentil Soup with East Indian Spices: Makes 4 servings

2 tsp ghee
1 onion, chopped
1-2 tbsp minced garlic
1 tsp turmeric
1 tsp cumin powder
1/8 tsp cayenne
1 cup chopped tomatoes
1 cup dried red lentils
4 cups water
1 tsp sea salt
1 tsp each cumin and mustard seeds
½ tsp ghee
¼ cup chopped cilantro

Heat ghee in a large pot. Sauté onions and garlic in ghee until brown. Add spices and stir for 2-3 minutes. Add tomatoes and cook until they break down. Wash and drain lentils. Add lentils and water to pot. Let simmer 45 minutes, stirring often. Stir in salt. Heat ½ tsp ghee in a small skillet and fry seeds until they pop. Stir fried seeds and cilantro into finished soup.

From: Feeding the Whole Family

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