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Ingredients
- 24 ounce Red lentils
- 4 quart Water
- 1 ounce Chopped garlic
- 1 tsp Black pepper
- 1 ounce Whole cumin
- 32 ounce Whole stewed tomatoes +juice
- 1/2 c. Lemon juice
- 1 ounce Mustard seed
- 6 x Bay leaves
Directions
- Saute/fry the mustard seed and bay leaves together in 1/4 c. veggie broth and set aside.
- Rinse and pick through lentils. Cook the lentils in the 4 qts of water for about 30 min till tender. Add in the spices and cook 10 min. Next add in the tomatoes and lemon juice and cook another 10 to 15 min.
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