Ingredients

1 C. red lentils
4 C. water
1/4 tsp. turmeric
2 C. canned crushed tomatoes
1 1/2 tsp. cumin
2 tsp. ground coriander
1/2 tsp. cayenne pepper
1 Tbsp. minced onion
1 tsp. minced garlic
salt to taste
1 Tbsp. lemon juice
1 Tbsp. vegetable oil
1 tsp. black mustard seeds
2 Tbsp. cilantro, chopped

Cooking Instructions

Wash lentils thoroughly. Place in a pot with 3 C. water and turmeric. Cook, partially covered, until very tender, about 30 minutes. Combine lentils and 1 C. 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 small skillet until hot. (low heat) 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.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: