This is a warming winter soup- make a big pot and keep it on the stove.....
It is delicious with a little creme fraiche on top (or yogurt or goat cheese- just anything creamy).
I used to have a philosophy that any soup was better with 3 universal toppings: avocado, goat cheese and cilantro.... So far, I have found that it works with most soups...
serves 6 or so....
2 onions, chopped
5 cloves garlic, chopped
1 teaspoon grated fresh ginger
6 cups vegetable stock or water
2 cups red lentils
1 piece kombu
1 (14.5 ounce) can diced tomatoes
1 cup diced carrots
1 cup chopped celery
2 teaspoon garam masala
2 teaspoons ground cardamom
1/2 teaspoon ground cayenne pepper
1 teaspoon ground cumin
1 tablespoon olive oil or ghee
salt of course.... to taste
creme fraiche (optional)
Sautee the onions in large, thick bottomed pot....add the garlic after about 10 minutes or so....saute a bit longer. Add the ginger and saute a few minutes more. Before the onions or garlic start to brown, but are nicely cooked through, add the celery, carrots and continue to cook, adding more ghee or oil if necessary.
Stir in the tomatoes, stock, lentils, kombu and spices. Bring to a boil and then simmer....for about an hour or so, or until the lentils are nice and soft.....
top with chutneys or creme fraiche.... It would be delicious with a spicy glass of syrah.
