Rasam, Light Curried Tomato Soup

Rasam is a quick, budget curried tomato soup thrown together in a matter of minutes.

Serves 4

1 can chopped tomatoes, or 4 large tomatoes liquidised

100g red lentils 

2 tbsp coconut or vegetable oil

1 large garlic clove, crushed

1 tsp cumin seeds

1 tsp fenugreek seeds 

1 tsp black mustard seeds

1/2 tsp hot chilli flakes

1 tsp ground coriander

1 tsp turmeric

1 litre recently boiled water

1 level tsp salt

Heat the oil in a saucepan until smoking.  Remove from the heat and add the crushed garlic, cumin, seeds fenugreek, mustard seeds, and chilli flakes.

When it stops sizzling, add the rest of the ingredients apart from the salt, and return to the heat and bring to the boil.

Cover and turn down to a simmer for 30 minutes until the lentils are tender.  Stir in the salt and serve.

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