Bud Werner Memorial Library

Ingredients

2 teaspoons of ghee or butter

1 onion chopped

1-2 tablespoons minced garlic

1 teaspoon of turmeric

1 teaspoon of cumin powder

1/8 teaspoon of cayenne

1 cup chopped tomatoes

1 cup of dried red lentils

4 cups f water

1 teaspoon of sea salt

1 teaspoon each cumin and mustard seeds

 Q/2 teaspoon of ghee or butter

1/4 cup of chopped cilantro

Cooking Instructions

Heat butter or Ghee in large pot. Sautéonions and garlic in ghee until brown. Add spices and stir 2-3 minutes. Add tomatoes and cook nit they brea down. Wash and drain lentils. Add lentils and water to pot. Let simmer for 45 minutes, stirring often. Stir in salt. Heat 1/2 teaspoon of ghee in a small skillet and fry seeds until they pop. Stir fried seeds and cilantro into finished soup.

From: feeding the whole family by Cynthia Liar