Indian Lentil Soup

• 1 pound red lentils (see Note)
• 3 tablespoons extra-virgin olive oil
• 1 small yellow onion, minced
• 1 celery rib, minced
• 2 cloves garlic, minced
• 1 serrano chile, seeded and minced
• 1 teaspoon sweet paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground turmeric
• 1 1/2 cups peeled, seeded, and chopped plum tomato (fresh or canned)
• 1 bay leaf
• Kosher salt
• 2 tablespoons chopped cilantro, plus more for garnish
• 1 teaspoon garam masala (Indian spice blend)

1. Put the lentils in a large pot and cover with cold water.
2. Swish with your hand to release surface starch, then pour off the water.
3. Repeat this rinsing and draining until the water runs clear.
4. Cover the lentils with 2 quarts cold water.
5. Bring to a simmer over medium heat, skimming any foam.
6. Reduce the heat to maintain a gentle simmer and cook, uncovered, until the lentils are tender and beginning to fall apart, about 15 minutes.
7. In another large pot, warm the olive oil over medium heat.
8. Add the onion, celery, garlic, chile, paprika, cumin, and turmeric and saute until the vegetables are soft, about 10 minutes.
9. Add the tomato and bay leaf and cook, stirring, until the tomato softens and the juices thicken, about 5 minutes.
10. Stir in the cooked lentils and their liquid.
11. Add 1 tablespoon salt.
12. Simmer for 10 minutes, then stir in the cilantro and garam masala and taste for salt.
13. Simmer for 5 minutes to blend the flavors.
14. Serve immediately, garnishing each portion with a little additional chopped cilantro.

red lentils, extravirgin olive oil, yellow onion, celery, garlic, serrano chile, sweet paprika, ground cumin, ground turmeric, tomato, bay leaf, kosher salt, cilantro, garam masala

Taken from www.epicurious.com/recipes/food/views/indian-lentil-soup-388192 (may not work)