Tomato and Toor Dal (Lentil Soup)

This is a classic "Dal" soup that is tasty and nutritious. A cousin of Mulligatawny Soup, but with a totally different taste.

Ingredients
1 cup Toor Dal (lentils)
8 cups water
3 tsp salt
1/2 tsp turmeric
1 Tbsp ghee or oil
1 tsp cumin seeds
1 tsp grated ginger
1 tsp coriander powder
1/2 tsp asafoetida (learn more here)
3 medium tomatoes, chopped
1 Tbsp coriander (or parsley) leaves
1 lemon

Preparation
1. Bring the water with the salt and turmeric to a boil.
2. Add the toor dal to the water, reduce to medium heat, cover the pot and cook for 30 minutes, stirring occasionally.
3. When the dal is tender, start up a separate small saucepan on high heat and add the ghee/oil and sizzle cumin for 30 seconds.
4. Add ginger, coriander, asafoetida, and tomatoes. Stir-fry for 2-3 minutes.
5. Add the tomato mixture from the small saucepan into the pot of dal.
6. To get a smoother consistency, use a hand blender, but don't completely liquify the soup - keep some texture in the soup.
7. Garnish each serving with freshly-chopped coriander (or parsley) leaves and a squeeze of lemon.