5 cups vegetable stock
1 cup dried lentils
1 medium yellow onion, diced
2 medium carrots, chopped
3 garlic cloves, finely chopped
2 teaspoons cumin seeds
1 teaspoon mustard seeds
1 teaspoon ground cumin
1 1/2 teaspoons grated gingerroot or 1 teaspoon ginger powder
1/2 teaspoon salt
1/2 teaspoon hot pepper
2 tablespoons vegetable oil
1. In a large pot, boil the lentils with
the vegetable stock until the lentils are tender, around 25
minutes.
2. Stir in the onion, carrots, garlic, ground cumin, ginger,
salt, and hot pepper and continue cooking until the carrots
are tender.
3. Meanwhile, heat the vegetable oil in a small pan over medium
heat. When hot, add the cumin seeds and mustard seeds, mix,
and cover the pan. Continue to cook, stirring often, until
the mustard seeds have almost finished popping (keep the pan
covered for this, or they will go flying. Remove the mixture
from the heat.
4. Mash some of the soup against the sides of the pot with
a spoon, until smoother. Add the cumin seed and mustard seed
mixture and serve.
