Heat in a large heavy soup pot over high heat:
1 Tbls Ghee or peanut oil
2 Tbls black mustard seeds
2 tsp cumin seeds
2 tsp fennel seeds
Cover and let sizzle until mustard seeds pop. (15-30 seconds). Immediately turn off the heat and let sit, covered, until the seeds stop popping, about 1 minute.
2 c chopped onion
2 Tbls freshly minced ginger
¼-½ tsp crushed red pepper flakes
Sauté over medium high heat for 1 minute.
2 c water
2 c soymilk
1 15 oz. can chopped tomatoes
Bring to a gentle boil, then reduce heat to medium low and stir in:
1 ¼ c red lentils
3 carrots, peeled and cut into ½ inch thick pieces
1/3 c unsweetened grated dried coconut
Cover and cook at a gentle boil for 20 minutes, stirring from time to time. Add:
1 tsp salt
Continue cooking about 15 minutes more, until lentils have melted. If the soup is too thick, thin with additional soymilk.
318 calories per serving
6,724 mg sodium
2 Protein, 1 carb, 2 fat