RED LENTIL SOUP-PAPPU TOMATO

2 cup Lentils red split lentils - dry measure (by AIREDALEMOM)
1 medium (2-1/2" dia) Onions, raw
2 medium whole (2-3/5" dia) Tomatoes, red, ripe, raw, year round average
4 serving Pepper - Anaheim Chile - 1 Pepper (by DJWELLS1)
1 slices (1" dia) Ginger Root
1 tsp Mustard seed, yellow
1 tsp Cumin seed
6 pepper Peppers, hot chili, red, fresh
6 clove Garlic

Ingredients:
2 cups yellow lentils
1 onion finely chopped
2 large tomatoes, finely chopped
4-6 roasted Poblano or Hatch green chillis slit length wise
1″ ginger, finely chopped
1/2 tsp turmeric pwd
2 tbsp olive oil
1 tsp mustard seeds
1 tsp cumin seeds
6 dried red chillis (tear into pieces)
6-10 garlic cloves crushed
10-12 curry leaves
Sprig of Parsley or Cilantro for garnish

Cooking Directions:
Bring lentils to a boil in 4 cups of water. Reduce heat til lentils are gently simmering. cook 20-30 minutes.
For this recipe, mash a few of the lentils up with a potato masher-it will add a richer thickness to the soup

Heat oil in a heavy bottomed pot, add mustard seeds, let them pop,
add the cumin seeds, garlic, red chillis, and curry leaves and saute for few secs.
Add the chopped onions, green chilies and ginger and sauté till onions turn slightly pink
Add the chopped tomatoes and stir fry for 4-5 mts.
Add the turmeric pwd and salt and the cooked mashed lentils to the onion-tomato mixture.
Add 1 cup water and cook for another 10 mts on low-medium heat.


Serving Size: 4-1 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user DANDELIONWINE_O.