Madras-Style Red Lentil Soup

INGREDIENTS

2 1/2 cups

red lentils, sorted and rinsed

4 tbsp

ghee, butter or oil

1 tsp

fenugreek seeds

1 tsp

brown mustard seeds

1 tbsp

cumin seeds

1 tsp

coriander seeds

generous handful of dried curry leaves

onion, finely chopped

leek, both green and white parts, finely chopped

1 clove

garlic, minced or crushed

-inch piece fresh ginger, minced or grated

to 4 fresh green chilies, seeded and finely chopped

1 tsp

sugar

2 tsp

sea salt

1 tsp

turmeric

1/2 tsp

cayenne

1/4 tsp

asafetida

6 cups

water

carrot, diced

kale, chopped

2 tbsp

rice flour, diluted in 2 cups of water

2 cups

tomatoes, diced

juice from 2 limes

fresh cilantro or parsley, chopped

saffron threads

to 2 fresh green chilies, seeded and cut into thin strips