Red Lentil Soup with Garam Masala

• 2 1/2 cups dried red lentils (about 1 pound), picked over
• 2 medium onions, chopped fine
• 2 tablespoons vegetable oil
• 1 1/2 teaspoons salt
• 2 teaspoons chili powder
• 1 1/2 teaspoons ground coriander
• 1 teaspoon tumeric
• 1 teaspoon freshly ground black pepper
• 3/4 teaspoon ground cumin
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon cayenne
• 1/4 teaspoon ground cardamom
• 1/8 teaspoon ground cloves
• 6 cups water
• 2 cups chicken broth

1. In a bowl soak lentils in water to cover by 2 inches 1 hour and drain in a fine sieve.
2. In a 4-quart heavy saucepan cook onions in oil over moderate heat, stirring occasionally, until golden.
3. Stir in salt and spices and cook over moderately low heat, stirring occasionally, 5 minutes.
4. Stir in lentils, water, and broth and simmer until lentils fall apart, about 25 minutes.
5. (Old lentils may take longer to cook.)
6. Let soup cool slightly.
7. Transfer soup to a blender in batches and puree (use caution when blending hot liquids), transferring to a bowl.
8. In pan heat soup over moderate heat, stirring, until hot and season with salt of necessary.

red lentils, onions, vegetable oil, salt, chili powder, ground coriander, tumeric, freshly ground black pepper, ground cumin, ground cinnamon, cayenne, ground cardamom, ground cloves, water, chicken broth

Taken from www.epicurious.com/recipes/food/views/red-lentil-soup-with-garam-masala-14125 (may not work)