The Easiest Lentil Soup

• The Boil
• 1/2 cup pink lentils
• 2 cups water
• 1 pinch turmeric
• 1 pinch dried chili powder
• generous splashes of salt
• The Garnish
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1 tablespoon ghee
• 1 pinch hing (optional)
• 1 garlic, minced
• 24 green chiles, minced
• 1 gerenous handfuls of cilantro, chopped roughly
• Splash of lime juice

1. Cook lentils with water, turmeric, dried chili pepper and oil for 20 minutes, or until soften; take off heat.
2. In a separate skillet pan, add ghee (read my previous ghee recipe), cumin seeds, and mustard seeds over low-medium heat until the seeds start sputtering; add green chilies and garlic.
3. Add the garnish onto the cooked dal; season with salt if needed.
4. Finish with chopped up cilantro and lime juice.

boil, pink lentils, water, turmeric, chili powder, generous, cumin seeds, mustard seeds, ghee, hing, garlic, green chiles, cilantro, lime juice

Taken from food52.com/recipes/8567-the-easiest-lentil-soup (may not work)