Spiced Tomato and Red Lentil Soup

Curry powder and garam masala are both Indian spice blends. These blends vary in flavor. Experiment to see which you prefer. This recipe comes from the January 2009 issue of Fine Cooking.

• Ready In: 45 mins
• Serves: 8
• Yields: 14 cups

Ingredients

• 3  tablespoons  vegetable oil
• 2  medium yellow onions, chopped
•  kosher salt
• 2  tablespoons Madras curry powder or 2  tablespoons garam masala
• 2  quarts chicken broth or 2  quarts  homemade vegetable broth
• 2 (14 1/2ounce) cans  petit-diced tomatoes
• 1  lb dried red lentils, pick over, rinsed and drained
• 2  medium celery ribs, cut into small dice
• 1  medium carrot, peeled and cut into small dice
• 2  medium garlic cloves, peeled and chopped
• 1⁄8 teaspoon cayenne

Directions

1. Heat the oil in a 6 quart Dutch oven over medium heat. Add the onions and a generous pinch of salt and cook, stirring occasionally, until the onions are softened and just starting to brown, 6 to 8 minutes. Add the curry powder or garam masala and cook, stirring constantly, until fragrant, 30 seconds to 1 minute.
2. Add the broth, tomatoes and their juices, lentil, celery, carrot, garlic, cayenne, 3/4 teaspoon salt and 2 cups water. Bring to a boil over high heat, stirring frequently to keep the lentil from sticking; skim any foam as necessary.
3. Reduce the heat and simmer uncovered, stirring occasionally, until the lentils, carrots and celery are tender, 35 to 40 minutes. Season to taste with salt.