Ingredients
- ¼ cup raw cashews (or ½ cup homemade almond milk, or yogurt or cream)
- ¾ cup red lentils, thoroughly rinsed and drained
- 1 large onion, coarsely chopped
- 3 medium cloves of garlic, peeled and coarsely chopped
- Tiny (really tiny) pinch of ground cloves
- 3 tablespoons grape seed or olive oil, divided (1 tablespoon for the soup, 2 for the tadka)
- 3 cups, divided, of diced tomatoes in their juice (I use prefer Pomi. A high quality canned will work, too.)
- Salt and freshly ground black pepper
- Sugar
- 2 teaspoons whole cumin seed, lightly crushed
- 2 teaspoons lightly crushed whole kala jeera (smoky black cumin, available from Penzeys)(See note* below.)
- Juice of one large lime
- Handful of cilantro leaves for garnish (and/or chopping and stirring in before serving)
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