Lunch: Lentil Soup with Mustard Oil and Tomato-Chive Topping

Ingredients

3 tablespoons vegetable oil
2 large celery stalks, chopped
1 cup chopped onion
1 small carrot, chopped
2 garlic cloves, chopped
1 tablespoon chopped peeled fresh ginger
4 whole cloves
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons whole coriander seeds
1 small dried chili (such as chili de árbol*), broken in half
7 large plum tomatoes, 4 coarsely chopped, 3 finely chopped
1/4 teaspoon ground turmeric
5 cups canned vegetable broth

Instructions

Heat 1 tablespoon oil in heavy large pot over medium heat. Add next 9 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. (Can be made 2 days ahead. Chill until cold, then cover and keep chilled. Rewarm soup before continuing.)
Mix 3 finely chopped tomatoes and chives in 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.
*Available at Latin American markets and some specialty foods stores.

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