Lentil Soup with Mustard Oil and Tomato-Chive Topping

Preparation

1. Step 1

   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.)

   Step 2

   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.

   Step 3

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

2. Step 4

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

   Step 5

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