Lentil Soup with Mustard Oil and Tomato-Chive Topping

Lentil Soup with Mustard Oil and Tomato-Chive Topping
Photo by Michael La Riche

Ingredients

  • 1 ½ teaspoons whole coriander seeds
  • 3 tablespoons vegetable oil
  • 5 cups canned vegetable broth
  • 1 cup onion
  • 1 ½ teaspoons cumin seeds
  • 1 ½ cups red lentils
  • 4 whole cloves
  • + 9 more ingredients
    • 1 tablespoon fresh ginger
    • 1 small carrot
    • 1 small dried chili (such as chili de árbol)
    • 1/3 cup chives
    • 2 tablespoons mustard seeds
    • ¼ teaspoon ground turmeric
    • 2 garlic cloves
    • 2 large celery stalks
    • 7 large plum tomatoes

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...

View full recipe at Epicurious

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