Ingredients
1 cup yellow lentils
2-3 tsp turmeric powder
2-3 tsp curry powder
Salt and pepper
5 cups chicken stock
1 tbsp butter
½ cup onion, chopped
½ cup carrot, diced
½ cup celery, diced
2 tbsp vegetable oil
4 garlic cloves, sliced
Tomato, diced (for garnish)
Cilantro, chopped (for garnish)
Preparation
Bring lentils and 3 cups stock to a boil in a medium saucepan. Simmer until lentils are mushy, about 10-30 minutes (varies with type of lentil). Pulverize lentils with potato masher.
In a skillet, melt the butter. Add onion, carrot and celery. Saute until tender. Add sautéed vegetables, remaining stock, and spices to the lentils. Simmer for 5-10 minutes.
Add the tarka: In a small skillet, heat vegetable oil over medium heat. Add sliced garlic, sauté until garlic is brown. Carefully stir into soup.
Garnish soup with tomato and cilantro.
