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Rinse and drain lentils in a sieve. Peel and chop finely
onion, garlic and ginger. Remove skin, stalks and cores from the
tomatoes and dice finely.
Heat oil in a saucepan and sauté onion. Add garlic, ginger, cumin,
mustard seeds and turmeric and fry stirring for one minute. Douse with
the soup, stir in lentils, tomatoes and 1/2 tsp. salt. Simmer for at
least 50 minutes, until the lentils are crumbled and make the soup
thickens.
Wash coriander and chop the leaves coarsley. Season to taste with salt,
cayenne pepper and a dash of lemon juice. Sprinkle with coriander. |
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