Lentil Soup with Mustard Oil and Tomato-Chive Topping

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

1. Heat 1 tablespoon oil in heavy large pot over medium heat.
2. Add next 9 ingredients; saute 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.
5. Reduce heat to medium-low; cover and simmer until lentils are very tender, about 45 minutes.
6. Season with salt and pepper.
7. Puree soup in batches in blender.
8. Return to pot.
9. (Can be made 2 days ahead.
10. Chill until cold, then cover and keep chilled.
11. Rewarm soup before continuing.)
12. Mix 3 finely chopped tomatoes and chives in bowl.
13. Heat 2 tablespoons oil in heavy medium saucepan over medium-high heat.
14. Add mustard seeds; cook until seeds darken and begin to pop, about 2 minutes.
15. Pour into small bowl.
16. Ladle soup into bowls.
17. Top with mustard oil and tomato-chive mixture.
18. *Available at Latin American markets and some specialty foods stores.
19. **Available at Indian markets and some supermarkets.
20. If unavailable, use green lentils and simmer about 30 minutes.

vegetable oil, celery stalks, onion, carrot, garlic, fresh ginger, cloves, cumin seeds, coriander seeds, chili, tomatoes, ground turmeric, vegetable broth, red lentils, chives, mustard seeds

Taken from www.epicurious.com/recipes/food/views/lentil-soup-with-mustard-oil-and-tomato-chive-topping-102843 (may not work)