Red Lentil Soup with Cloves

I found this in a slow food cookbook I borrowed - it originates from one of my favorite chefs - Madhur Jaffrey. I needed some more recipes using red lentils, and this came at a convenient time.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 1 1⁄2 cups red lentils, rinsed and drained
• 7  cups water
• 1⁄2 teaspoon ground turmeric
• 6  whole cloves, tied in a bouquet garni (cheesecloth)
• 2  slices  peeled fresh ginger
• 1  clove garlic, peeled
• 3 -4  teaspoons salt, more to taste
•  fresh ground pepper, to taste
• 2 -3  tablespoons fresh lime juice, more,to taste
• 1⁄2 cup  small cubes of unsweetened  bread (for croutons)
•  olive oil, for sauteing bread croutons
•  lime wedge

Directions

1. Put the lentils, water, turmeric, cloves, ginger and garlic into a large pot and simmer, partially covered, until lentils become soft, 45 minutes to an hour, or use a pressure cooker to reduce the cooking time.
2. Remove the cloves (in the bouquet garni) and puree the soup with a hand blender, or in a blender.
3. Season with salt, pepper and lime juice, to taste.
4. Saute the bread cubes in a bit of olive oil until slightly browned and crisped and drain.
5. Serve the soup with the bread croutons and lime wedges, on the side.
6. Enjoy!