Spiced Lentil Soup

Here is an easy soup to make, although it does take some time to simmer.  For me it was insanely inexpensive because I already had all of the ingredients in my kitchen except for the canned tomatoes.  So for about $4 we had one tasty dinner for two with gluten-free walnut bread, and I'll have enough for lunch every day this week, too.

It is not necessary to puree the soup if you find you like it better chunky, but I think pureeing it adds some elegance and makes it looks nicer, too.  The spices are really what make this soup, so I really recommend buying any you don't have already and not trying to omit any of them.  Don't skip the lime juice either!  It significantly brightens all the flavors in the dish.


If you're really into spices, buy them whole and then toast them and then grind them in a coffee grinder.  Devote a special coffee grinder for spices so your coffee doesn't taste like cumin, etc.  Alternatively, run a piece of bread or some rice through your coffee grinder first to clean it of any odors.  You'll get some more flavor out of grinding your own spices, and the whole spices have a longer shelf life.  If you don't want to take the time to grind your own spices, substitute the same amount of pre-ground spices.  The soup will still be good, and you'll never know what you're missing.

Spiced Lentil Soup
Adapted from NYTimes Recipes for Health 

INGREDIENTS:
2 tablespoons canola oil or peanut oil
1 medium or large onion, chopped
4 garlic cloves, minced
Salt to taste
2 teaspoons cumin seeds, lightly toasted and ground
2 teaspoons coriander seeds, lightly toasted and ground
2 teaspoons curry powder
1 (28-ounce) can chopped tomatoes with juice
1 pound lentils (about 2 1/8 cups), washed and picked over
2 quarts water or chicken stock
1/4 teaspoon ground black pepper (more to taste)
Cayenne to taste (optional)
Juice of 1/2 lime

For garnish:
Chopped fresh cilantro
Yogurt or soy-gurt

1. Heat the oil in a large, heavy soup pot over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic, 1/2 teaspoon salt, the cumin, coriander, and curry powder. Stir together for about a minute, until the garlic is fragrant, and stir in the tomatoes with their juice. Bring to a simmer and cook, stirring often, for 10 minutes, until the tomatoes have cooked down slightly. Add salt to taste.
2. Stir in the lentils and water or chicken stock. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Add salt to taste and continue to simmer for 15 to 30 minutes, until the lentils have fallen apart and thickened the soup.  Add the pepper, taste, and add cayenne if you want more spice. Taste and adjust salt. Stir in the lime juice.
3. If you wish, puree with an immersion blender or in batches in a blender, holding a towel over the lid to prevent hot soup from splashing out, and return to the pot. Heat through and serve, topping each bowl with a dollop of yogurt and a generous sprinkling of chopped cilantro.


Yield: Serves 6
Advance preparation: You can make this a day ahead. It will keep for 3 or 4 days in the refrigerator.