Lentil Soup
Ingredients

1/2 cups red lentils or 1 1/2 cups yellow lentils
1teaspoon turmeric
1⁄2 teaspoon cayenne pepper
1 teaspoon cumin
1⁄4 teaspoon cardamom
2 -3 curry leaves or 2 -3 bay leaves
6 cups chicken stock (preferably home-made) or 6 cups vegetable stock (preferably home-made)
3 tablespoons vegetable oil or 3 tablespoons ghee
2 teaspoons mustard seeds
2garlic cloves, finely chopped
salt and pepper
1⁄2 - 1 lemon

Method
--Rinse the beans or lentils.
--Bring to a boil with the stock, turmeric, Cayenne, cumin, cardamom and curry/bay leaves.
--Let simmer until the beans or lentils are very soft (ca 30 minutes).
--If using bay leaves, remove them now. Curry leaves can be left in the soup.
--Run the soup quickly in a blender to a not too smooth consistency (or mash the lentils/beans with a ladle).
--Sautee the garlic and mustard seeds lightly in the fat and add to the soup.
--Let simmer for another 5 minutes.
--Add salt, pepper and squeezed lemon to taste.
--Serve hot with pita or paratha bread.

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