Preparation time: 10 minutes; Cooking time: 30 minutes; Serves: 4

Ingredients

• 2-3 tablespoons olive oil
• A pinch asafoetida (Hing, Heeng)-optional
• 1 teaspoon cumin seeds
• 3-4 clove garlics finely chopped
• ½ teaspoon red chilli flakes or Kashmiri chilli powder
• ½ teaspoon turmeric powder
• ¼ teaspoon garam masala
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 2 large tomatoes finely chopped 
• 1 green chilli (seeded) and finely chopped (optional)
• 2 cups red split lentils washed and drained 
• 4 cups water or stock
• Salt to taste

Instructions

1. Heat the olive oil in a deep pot. Add a pinch of asafoetida and the cumin seeds and wait until the cumin seeds start popping, then add the garlic. Cook over low heat until golden. Do not burn.
2. Add the red chilli and all spices  and cook over low heat for 1 minute.
3. Add the tomatoes, green chilli and salt to taste, and cook for about 10 minutes stirring from time to time until the tomato turns into pulp and the oil begins to separate from the spices, then add the ginger and cook one minute.
4. Add the drained lentils and mix thoroughly, then add 4 cups water and bring to the boil then simmer 12-15 minutes until soft.
5. Taste the soup and adjust seasoning and soup thickness. Just before serving, add the chopped coriander leaves. Serve hot with white rice or chapati.

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