As Cakebread Cellars expanded sales overseas, we began inviting chefs from abroad to participate in the Workshop. Predictably, some new and intriguing scents soon emerged from our kitchen. This warmly spiced lentil soup is Brian’s invention, but he devised it after working with Indian chef Sujan Mukherjee at the 2008 Workshop and observing his spicing. Now Brian makes this wholesome soup with the Napa elementary school students that he teaches regularly, and he demonstrates the recipe at our employees’ wellness classes.
Red lentils are available at Indian markets, natural foods stores, and some well-stocked supermarkets. Despite the name, they are closer to salmon-pink in color.
Recipe information
Yield
serves 10
Ingredients
Preparation
Step 1
Put the lentils in a large pot and cover with cold water. Swish with your hand to release surface starch, then pour off the water. Repeat this rinsing and draining until the water runs clear.
Step 2
Cover the lentils with 2 quarts cold water. Bring to a simmer over medium heat, skimming any foam. Reduce the heat to maintain a gentle simmer and cook, uncovered, until the lentils are tender and beginning to fall apart, about 15 minutes.
Step 3
In another large pot, warm the olive oil over medium heat. Add the onion, celery, garlic, chile, paprika, cumin, and turmeric and sauté until the vegetables are soft, about 10 minutes. Add the tomato and bay leaf and cook, stirring, until the tomato softens and the juices thicken, about 5 minutes. Stir in the cooked lentils and their liquid. Add 1 tablespoon salt. Simmer for 10 minutes, then stir in the cilantro and garam masala and taste for salt. Simmer for 5 minutes to blend the flavors. Serve immediately, garnishing each portion with a little additional chopped cilantro.
