Soak 1 cup of red lentils in water for about 2 hours. Discard the water when finished. (sometimes I forget to do this, and I can still digest it okay).
Combine the lentils with 4 cups of water.
Bring to a boil.
Simmer for 45 minutes.
Then add 2 tomatoes cut into small pieces.
In another skillet, melt 1 tlb. of ghee and add 1/4 t. of cumin seeds. Once they have popped, add to the lentil soup along with 1 tsp. of salt.
Serve along with Brown Rice (or Basmati), and an in-season vegetable (tonight with had a cucumber in yogurt).
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