Peppery Pink Lentil Soup

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Peppery Pink Lentil Soup

 

Soup:

1/2 tablespoon coriander seeds

3/4 teaspoon whole black peppercorns

1 1/2 cups pink lentils, also known as red lentils or masoor dal, picked over

and thoroughly washed

2 cups white onion, cut into 1/2-inch dice

1 cup celery, cut into 1/2-inch dice

1/2 cup carrot, peeled and cut into 1/2-inch dice

3 cloves garlic, thinly sliced

1-inch piece fresh ginger, peeled and coarsely chopped

1/2 fresh serrano chile, thinly sliced (don't remove seeds)

15 sprigs fresh cilantro, left whole and tied in a cheesecloth pouch

kosher or sea salt

1 cup plain yogurt, whisked until smooth, for garnish

2 tablespoons sliced fresh chives for garnish

 

Tarka:

2 tablespoons canola oil

1 teaspoon mustard seeds

1 teaspoon cumin seeds

 

Soup: Heat a small, dry sauté pan over medium-high heat. When the pan is hot,

add the coriander seeds and toast them-stir constantly (or shake the pan gently)

to keep the seeds from burning-until they darken slightly and become very

fragrant, 1 to 2 minutes. Immediately transfer them to a dish and set aside.

Return the sauté pan to the heat; add the pepper-corns and toast, shaking the

pan, for about 2 minutes. Pour onto the plate with the coriander seeds. Put the

toasted coriander and pepper in a spice grinder or -mortar and pestle and grind

to a fine powder.

In a large (at least 4-quart) saucepan, combine the lentils, onion, celery,

carrot, garlic, ginger, chile, cheesecloth-wrapped cilantro sprigs, and 2

teaspoons salt with 2 1/2 quarts water. Bring to a boil over medium-high heat.

Reduce the heat to medium low and simmer for 30 minutes. Remove the cilantro

sprigs. Add the ground coriander and pepper to the soup and simmer for another

10 minutes. Purée the soup using a hand blender or a regular blender until the

soup is very smooth. Strain the purée through a medium sieve into a large

serving bowl. The soup can be made to this point one day ahead; reheat it gently

before continuing.

Make the tarka and garnish the soup: Set a small deep saucepan over medium heat

and add the canola oil. When the oil is shimmering, add the mustard seeds and

cook, uncovered, until they pop, 30 to 60 seconds. Add the cumin seeds and cook

for another 1 minute. Quickly but carefully, pour the hot tarka over the soup

and mix well. Season with salt to taste. Ladle the soup into individual serving

bowls and garnish with a dollop of yogurt and a sprinkling of the chives. Serves

8 to 10.

 

 

 

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