Indian Lentil Soup

Name: Indian Lentil Soup
Yield: serves 10
Ingredients: 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)

December 22, 2011

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.

Cooks' Note

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 notes

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