Tomato-Lentil Soup

• 1 3/4 pounds tomatoes, chopped
• 1/2 cup red lentils
• 2 cups chicken stock or water
• 1 tablespoon whole coriander seeds
• 1 teaspoon whole cumin seeds
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper, or to taste
• 1/2 medium onion, chopped
• One 1-inch piece fresh ginger, peeled and chopped
• A handful of cilantro
• 1015 fresh curry leaves, if available, or 6 fresh basil leaves, torn up
• 1 teaspoon salt

1. Put all the ingredients except the salt into a pan and bring to a simmer.
2. Cover partially, leaving the lid slightly ajar, turn the heat to low, and simmer very gently for an hour.
3. Add the salt and mix in.
4. Strain the soup through a coarse strainer, pushing down with the back of a wooden spoon.
5. Reheat before serving, stirring as you go.

tomatoes, red lentils, chicken, coriander seeds, cumin seeds, ground turmeric, cayenne pepper, onion, ginger, handful of cilantro, curry, salt

Taken from www.epicurious.com/recipes/food/views/tomato-lentil-soup-373747 (may not work)