Quick Sambhar (Spicy South India Soup)

• 1 T. ghee
• 1 medium onion, diced
• 1 T black mustard seed (optional)
• 1/4 tsp. cumin seed (optional)
• 2 T. Pataks mild curry paste
• 2 cups finely chopped Napa or Chinese cabbage (plus chopped zucchini, eggplant, celery, etc.)
• 2 cups cooked lentils
• 1 packet Knorr dry vegetable soup mix
• 1 14-oz. can tomatoes
• 1 - 2 tsp. medium red pepper flakes, or to taste
• 6 cups water

In a large saucepan or soup pot, saute onions (and cumin and mustard seeds if used) in ghee over medium heat until transparent. Add curry paste, continue to cook over low heat for 5 minutes, then add cabbage and/or other vegetables. Add lentils, water, soup mix, canned tomatoes and pepper flakes. Cook over medium heat 20-30 minutes, or until both dried and fresh vegetables are cooked to tenderness. Serve hot with Indian breads as accompaniment. In a large saucepan or soup pot, saute onions (and cumin and mustard seeds if used) in ghee over medium heat until transparent. Add curry paste, continue to saute over low heat for 5 minutes, then add cabbage and/or other vegetables. Add lentils, water, soup mix, canned tomatoes and pepper flakes. Cook over medium heat 20-30 minutes, or until both dried and fresh vegetables are cooked to tenderness. Serve hot with Indian breads as accompaniment.