Lentil Soup with Mustard Oil and Tomato-Chive Topping

Ingredients

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

Equipment

• bowl
• sauce pan
• ladle
• pot
• blender

Directions

1. Heat 1 tablespoon oil in heavy large pot over medium heat.
2. Add next 9 ingredients; sauté until vegetables begin to brown, about 12 minutes.
3. Add 4 coarsely chopped tomatoes and turmeric; stir 2 minutes.
4. 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.)
5. Mix 3 finely chopped tomatoes and chives in bowl.
6. Heat 2 tablespoons oil in heavy medium saucepan over medium-high heat.
7. Add mustard seeds; cook until seeds darken and begin to pop, about 2 minutes.
8. Pour into small bowl.
9. Ladle soup into bowls. Top with mustard oil and tomato-chive mixture.
10. *Available at Latin American markets and some specialty foods stores.
11. **Available at Indian markets and some supermarkets. If unavailable, use green lentils and simmer about 30 minutes.