Boil 2 1/2 cups water in a saucepan. Add turmeric, garlic, peppercorns, onion, lentils and 1 ts salt. Bring to a boil again. Turn heat to medium-low and simmer until lentils are cooked and most of the water had dried up (about 20 mins). Mash or grind lentils completely using a little water if necessary. Return lentils to saucepan. Pour in 6 cups water and bring to a boil. Turn heat on to medium-low and simmer 10 to 15 mins. Add lemon juce and salt to taste. This soup can be eaten as is or with boiled rice. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/20indian.zip
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|Serving Size: 1 Serving (54g)|
|Recipe Makes: 6|
|Calories from Fat: 2 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 2.3mg||0 %|
|Potassium 165mg||4 %|
|Total Carbohydrate 9.5g||3 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 6.6g|
|Protein 3g||4 %|
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Calories per serving: 48
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