I will be making this soup for the first time today. I love being in the kitchen on a Sunday afternoon and experimenting with with my favorite ingredients and wonderful spices. I especially appreciate the fact that red lentils are low in fat and a good source of protein and dietary fiber. If you make this soup, I would love to hear your feedback.
3 tablespoons vegetable oil
2 large celery stalks, chopped
1 cup chopped onion
1 small carrot, chopped
2 garlic cloves, chopped
1 tablespoon fresh ginger, peeled and chopped
1 teaspoon ground cloves
1 1/2 teaspoons cumin
1 1/2 teaspoons coriander
7 large plum tomatoes, peeled (4 coarsely chopped) (3 finely chopped)
1/4 teaspoon ground turmeric
5 cups vegetable broth
1 1/2 cups red lentils*
1/3 cup chopped chives
2 tablespoons mustard seeds
Chopped fresh cilantro for garnish, optional
Preparation
Heat 1 tablespoon oil in heavy large pot over medium heat. Add next 8 ingredients; sauté until vegetables begin to brown, about 12 minutes. Add 4 coarsely chopped tomatoes and turmeric; stir 2 minutes. Add broth and lentils; bring to boil. Reduce heat to medium-low; cover and simmer until lentils are very tender, about 45 minutes. Season with salt and pepper. Puree soup in batches in blender. Return to pot.
Mix 3 finely chopped tomatoes and chives in a bowl. Heat 2 tablespoons oil in heavy medium saucepan over medium-high heat. Add mustard seeds; cook until seeds darken and begin to pop, about 2 minutes. Pour into small bowl.
Ladle soup into bowls. Top with mustard oil and tomato-chive mixture.
Serves 6
*Available at Indian markets and some supermarkets. If unavailable, use green lentils and simmer about 30 minutes.
Editor's note: I just made this soup and it's delicious. I did add a few dashes of Tabasco and 2 tablespoons of lemon juice. It is sooooooo yummy!
Recipe - Epicurious
Photo - Tia Nguyen
