Easy and tasty Masoor Dal (Indian Red Lentil soup)

(3:1 :: Water : Dry lentils)

1 1/2 cups red lentils

4 1/2 cups water

1/2 tsp Coriander powder

2 - 2 1/2 tsp Cumin seed

1 - 2 tsp Mustard seed

1/2 tsp Chili Powder (to taste / desired level of spiciness)

1 tsp Tumeric powder

1/8 - 1/4 tsp ground ginger (or 1 inch fresh root, minced/pasted)

3-5 bay leaves

1 tsp kosher salt (to taste)

3 tsp olive oil

1 med-lg yellow onion, finely chopped

5-6 large cloves garlic, crushed & minced / pasted

14oz crushed & peeled Plum tomatoes (or ~3 fresh plum tomatoes, blanched, peeled, and crushed)

1 lime, juiced

10 sprigs of fresh cilantro, chopped

1. Place 1 cup of red lentils in a metal sieve. Rinse well with cold water. Pour cleaned lentils into a medium sauce pan. Add 3 cups of water. Bring lentils and water to a boil. Reduce heat, cover and simmer for 10 minutes or until the lentils are soft.

2. After the lentils in step 1 have cooked at least 5 minutes, start preparing the onions and spices. In a medium saucepan, heat the oil over medium heat. Add the chopped onions. Cook until translucent, about 3 minutes. Add garlic paste and cook for 1 minute more, stirring continuously, making sure that the garlic does not burn. Add the spices, excluding bay leaf and turmeric. Cook and stir for another 2-3 minutes. Add bay leaf and turmeric. Stir.

3. To the onions and spices, add the cooked lentils along with the lentil cooking water. Add salt. Cook for 10 minutes. Add lime juice and tomatoes. Cook for 3-5 more minutes. Adjust salt if necessary. Stir in chopped cilantro and remove from heat. Garnish with more chopped cilantro.

Make 6 servings; eat w/ basmati rice or naan