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Alas, more soup

almost forgot this one:

Indian Red Lentil Soup

one lb, 8 oz red lentils			4 quarts water		
1 ounce minced garlic				1 teaspoon black pepper
1 ounce whole cumin				32oz whole stewed tomatoes +juice
1/2 cup lemon juice				

1 ounce mustard seed and 6 bay leaves (Saute these two together in 1/4 cup
veggie broth and set aside)

Rinse and pick through lentils. Cook the lentils in the 4 quarts of water for
about 30 minutes until tender. Add the spices and cook 10 minutes. Next add
the tomatoes and lemon juice and cook another 10 to 15 minutes.