Spiced Lentil Soup

Get ready for winter with this Indian spiced lentil soup that is spicy, garlicky, and perfect for cold nights! 

Ingredients:

3 cups red lentils

5 cups water (can add more for desired consistency towards the end)

4 cups vegetable stock

juice and zest of half a lime

1 cup diced onion

8 cloves garlic, minced

2 teaspoons minced ginger

2 jalapenos, finely chopped

½ teaspoon mustard seeds

1 teaspoon coriander seeds 

2 tablespoons oil

1 tablespoon butter

1 teaspoon garam masala

¾ teaspoon cumin

1 teaspoon turmeric

¾ teaspoon chili powder

1 cup tomato sauce

1 teaspoon salt

Directions:

Rinse the lentils thoroughly (sometimes there will be small dirt clods or particles) and drain. Add the lentils, water, chicken stock, lime zest, and lime juice to a large pot. Let boil for 20 min.

While that's happening, prepare the onion, garlic, ginger, and jalapenos. Grab your mustard and coriander seeds and grind coarsely in a mortar and pestle.

After the 20 minutes has gone by, heat the oil and butter in a saucepan over medium-high heat. Add the ground mustard and coriander seeds. Let fry gently for a minute or so. Next, add the ginger and let fry gently. Add the onions and cook until translucent. When the onions are translucent, add the garlic, jalapenos, and the rest of the spices. Sauteé for a few minutes, stirring to combine. Next, add the tomato sauce. Cook for another 1-2 minutes.

Add the entire onion mixture to the soup pot and season with salt. Stir well and let cook for an addition 10-20 minutes. Season with additional salt to taste, and serve with naan on the side!

This soup keeps pretty well in the fridge. It has a tendency to thicken up, so don't hesitate to add a little water before reheating.

Source: adapted from The Woks of Life