1 cup French lentils
Â½ cup red onion, finely chopped
1 jalapeno, finely chopped
1 tablespoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon paprika powder
1 Roma tomato, finely chopped
3 gloves of garlic, chopped
2 tablespoons cilantro, finely chopped
1 tablespoon oil
1 cup 100% whole wheat white flour, knead into a semi-soft dough using Â½ cup of water approximately.
Â· In a 5 qt pot over medium heat, heat oil and saute cumin seeds, jalapeno and onions until onions are light brown, stir every minute. This should take about 4-5 minutes once the oil is hot.
Â· Add garlic, tomatoes, turmeric, paprika and saute for 5 minutes, stirring every minute.
Â· Add lentils along with 3 cups of water, season with salt and cook for 20 minutes or until lentils have cooked. Mash using a potato masher if you like a puree consistency.
Â· Make quarter size balls of wheat dough and add these balls into the lentils and boil for another 10 minutes or so. You can always add Â½ cup of water if the lentils are drying out.
Â· Adjust salt and garnish with cilantro. Serve hot in a soup bowl.