I had just blogged about an Arabic Lentil Soup recently.  Here is another version of Lentil Soup. Minoo made an Indian version of Lentil Soup at the Caring Place Community Kitchen. Lentil is comfort food in India and it is a daily diet as a lot of the population are vegetarian. Lentil is rich in fiber and protein. Indian Lentil Soup differs from others not only on the use of spices but the way the spices are added to the Lentil Soup. The sizzling action of adding the fried spices at the end of the cooking process makes the difference.

Ingredients

• 1 cup masoor (a brown skin lentil which are red inside)
• 3 cups water
• 1/2 teaspoon tumeric
• 1/2 teaspoon red chili pepper
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 5 sprigs of curry leaves
• 1 teaspoon tamarind paste
• salt and pepper to taste
• oil for frying spices
• 1 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 2 to 3 whole red chilies

Vania also did some research of the health benefits of some Indian spices.  Vania, thank you for sharing.

Cumin Seeds:

• good for digestive disorder like diarrhea, nausea and morning sickness as cumin seeds help digestion
• rich in iron and help absorb nutrient into our body
• detox body by helping our liver
• reduce risk of cancer
• boost our immune system

Turmeric:

• If used with cauliflower, it prevents prostate cancer
• helps liver detox
• prevent or slow down Alzheimer disease
• is a natural anti-inflammatory drug
• is a natural pain killer
• helps loose weight
• used to prevent depression
• helps treat skin conditions

Cinnamon:

• lowers LDL cholesterol (bad cholesterol)
• helps regulate sugar for diabetics
• reduces cancer cell production
• relieves pain from arthritis if combine with 1/2 teaspoon of cinnamon and 1 tablespoon of honey
• improves memory
• is a good source of manganese, fibre, iron and calcium

Star Anise:

• prevents flu
• cures stomach ache due to excessive gas
• prevents headache

Instructions

Wash lentil thoroughly.  In a large pot, combine water, lentil, red chili peppers, turmeric, garlic, ginger and whole sprigs of curry leaves.  Bring to a boil and reduce heat to cook for approximately an hour until the lentil is tender.  If the consistency of the lentil soup is too thick, add more water.  Season with salt and pepper.

In a frying pan, fry cumin seeds, mustard seeds, red chilies (break them up if you like it hot) and some curry leaves until fragrant and sizzling.

Remove the pot of lentil from the stove.  Add the sizzling spices into the lentil soup.

Add tamarind paste to taste.