Eastern-Style Mulligatawny Soup

Name: Eastern-Style Mulligatawny Soup
Total time: 80
Yield: 6
Ingredients: water to cover; 1 cup dried split peas; 4 cups water, or more as needed; ¾ teaspoon ground turmeric; ½ teaspoon ground dried chile pepper; 1 teaspoon salt; 2 tablespoons lemon juice; 2 tablespoons tomato paste; 1 tablespoon vegetable oil; ½ teaspoon minced garlic; ½ teaspoon cumin seeds

Recipe by Pantaloons from allrecipes.com

Lunch 1 Hr. 20 Mins.

Ingredients

6 servings

•

water to cover
•

1 cup dried split peas
•

4 cups water, or more as needed
•

¾ teaspoon ground turmeric
•

½ teaspoon ground dried chile pepper
•

1 teaspoon salt

•

2 tablespoons lemon juice
•

2 tablespoons tomato paste
•

1 tablespoon vegetable oil
•

½ teaspoon minced garlic
•

½ teaspoon cumin seeds

Instructions

Pour enough water over split peas in a large bowl to cover by at least 1 inch; soak at least 30 minutes.
Drain split peas and transfer to a large pot. Pour 4 cups water over the split peas. Stir turmeric, ground dried chile pepper, and salt into the water; bring to a boil, reduce heat to medium-low, and simmer, adding more water as needed to thin, until split peas are tender, 30 to 40 minutes.
Stir lemon juice and tomato paste into the split pea mixture; increase heat to medium and cook until the mixture thickens, about 10 minutes more.
Heat vegetable oil in a small saucepan over medium heat. Fry garlic and cumin seeds in hot oil until the garlic browns, about 5 minutes; stir into the soup.