Maya's Red Lentil Soup

This is a wonderful soup. Easy to make and good enough for company. The inspiration for this soup came from Madhur Jaffrey's "World Vegetarian" cookbook.
Makes 4 bowls of soup.

3 Tbs peanut oil

1.5 inch piece of ginger, peeled

8 garlic cloves, minced - 4 if crushed

1 cup red lentils

4 cups water

1 Rapunzel bouillon cube (veggie w sea salt & herbs)

10 - 15 curry leaves (or bay leaves)

1 16 oz can Muir Glen fire roasted, diced tomatoes with roasted garlic 

1/4 tsp cayenne

1 tsp mustard seeds

salt & pepper to taste

Clean, wash well & drain lentils.

Mince ginger & garlic. 

Heat 2 Tbs oil in a pot, add ginger & garlic & cook for a minute. 

Add water, lentils, & curry leaves. Cover & simmer gently until the lentils are soft (20 - 40 minutes).

Add tomatoes, bouillon, cayenne and salt & pepper. Simmer gently another 10 - 20 minutes, until the tomatoes are soft.

Optional for family, required for company: Press the soup through a sieve & return to the pot.

Heat 1 Tbs oil in a small pan, When hot, put in the mustard seeds. They will sizzle & pop, turning gray.

Pour mustard & oil into the soup. Stir & serve.