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Spiced Lentil Soup Recipe from Boma


½ cup Lentils
1 quart Chicken Stock or Vegetable Stock
1 tsp Black Mustard Seeds
3 cloves Garlic, crushed
1 Tbsp Curry Powder
1 each Dried Chili
1 Tbsp Garam Marsala
6 oz Tomatoes, diced
1 oz Cilantro, chopped

Yield: 6 servings


Heat oil and mustard seeds.

When the seeds start to crackle, add garlic, curry powder, garam marsala, and dried chili.

Sauté for a little bit.

Add diced tomatoes and chicken stock.

Let boil and add lentils.

Cook lentils until tender.

Finish with chopped cilantro.

Adjust seasonings.



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