Ingredients
1 cup red lentils
3/4 cup yellow lentils
8 cups water
3 tbsp vegetable oil
1 tsp cumin powder
1 tsp mustard powder
1/2 jalapeno pepper
2 onion chopped
2 cloves of garlic finely chopped
2 inch of ginger finely chopped
2 tsp ground coriander
1 tsp tumeric
1/2 tsp chili powder
1 large tomato chopped
squeeze of lemon juice
2 tbsp water
2 tsp of salt
1/3 cup of cilantro
Instructions
Wash the red and yellow lentils, drain. In a medium to large saucepan combine the lentils with the required water. Bring to a boil over medium and cook for 25 to 30 minutes until the lentils are tender. Lower the heat and simmer uncovered while preparing the other ingredients.
Heat the vegetable oil in a frying pan over medium heat. Add cumin, mustard, jalapeno, onion, garlic and ginger. Cook for about 5 minutes. Add tumeric and chili powder mixing well. Add tomatoes, lemon juice and about 2 tablespoons of water and cook for about 5 minutes.
Add the spice mixture to the lentil in saucepan. Add salt and 1/4 cup of chopped cilantro and cook for another 5 minutes.
Taste and add seasonings as required.
Serve hot topping off with some chopped cilantro.
Tips
Add more or less of the spices.
Chili choice is endless, alter according to your taste buds.
This lentil soup can be enjoyed as is or add vegetables, cooked chicken, sausage, ham or shrimps.
