Makes 6 servings.

INGREDIENTS

  • 3tablespoons vegetable oil
  • 2large celery stalks, chopped
  • 1cup chopped onion
  • 1small carrot, chopped
  • 2garlic cloves, chopped
  • 1tablespoon chopped peeled fresh ginger
  • 4whole cloves
  • 1 1/2teaspoons cumin seeds
  • 1 1/2teaspoons whole coriander seeds
  • 1small dried chili (such as chili de árbol*), broken in half
  • 7large plum tomatoes, 4 coarsely chopped, 3 finely chopped
  • 1/4teaspoon ground turmeric
  • 5cups canned vegetable broth
  • 1 1/2cups red lentils**1/3cup chopped chives
  • 2tablespoons mustard seeds

    DIRECTIONS

    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 are very tender, about 45 minutes. Season with salt and pepper. Puree soup in batches in blender. Return to pot. (Can be made 2 days ahead. Chill until cold, then cover and keep chilled. Rewarm soup before continuing.)


    Mix 3 finely chopped tomatoes and chives in bowl. Heat 2 tablespoons oil in heavy medium saucepan over medium-high heat. Add mustard seeds; cook until seeds darken and begin to pop, about 2 minutes. Pour into small bowl.


    Ladle soup into bowls. Top with mustard oil and tomato-chive mixture.


    *Available at Latin American markets and some specialty foods stores.


    **Available at Indian markets and some supermarkets. If unavailable, use green lentils and simmer about 30 minutes.