Spiced Red Lentil Soup with Onion and Tomato Salad

Ingredients

• 4 pcs tomatoes (large, ripe but firm, chopped)
• 2 pcs red onion (large, thinly sliced)
• 0.5 cup cilantro (freshly chopped)
• 4 tbsp lemon juice (freshly squeezed)
• 0.5 tsp black salt (also known as kala namak)
• 0.25 tsp black pepper (freshly ground)
• 1 pcs green chili (finely chopped, optional for heat)

Instructions

1. 1

   Prepare the vegetables

   • Wash the tomatoes and cilantro thoroughly.
   • Chop the tomatoes into small, bite-sized pieces.
   • Peel and thinly slice the red onions.
   • Finely chop the cilantro and the green chili (if using).
2. 2

   Combine and season the salad

   • In a medium bowl, combine the chopped tomatoes, sliced onions, cilantro, and green chili.
   • Drizzle the lemon juice over the vegetables.
   • Sprinkle with black salt and freshly ground black pepper.
   • Toss everything together gently until well combined.
3. 3

   Rest and serve

   • Let the salad sit for 5 minutes to allow the flavors to meld.
   • Give it one final toss and serve immediately as a refreshing side.

Ingredients

• 1 cup quinoa (any color (white, red, or black))
• 2 cup water
• 1 tsp olive oil (optional, for flavor and fluffiness)
• 0.25 tsp salt

Instructions

1. 1

   Rinse the quinoa

   • Place the quinoa in a fine-mesh sieve.
   • Rinse thoroughly under cold running water for about 30-60 seconds.
   • Drain well. This step is crucial to remove the natural saponin coating, which can taste bitter.
2. 2

   Combine and bring to a boil

   • In a medium saucepan, add the rinsed quinoa, 2 cups of water, 1 tsp of olive oil, and 0.25 tsp of salt.
   • Stir to combine.
   • Bring the mixture to a rolling boil over medium-high heat.
3. 3

   Simmer and steam

   • Once boiling, reduce the heat to the lowest setting.
   • Cover the saucepan with a tight-fitting lid and let it simmer for 15 minutes, or until all the water has been absorbed.
   • Avoid lifting the lid during this time to keep the steam trapped inside.
4. 4

   Rest and fluff

   • Remove the saucepan from the heat and let it stand, still covered, for 5 minutes.
   • After resting, uncover the saucepan and gently fluff the quinoa with a fork.
   • Serve warm or let it cool for use in salads.