• Make-Ahead
• Vegetarian
• Staff Favorite

Ingredients

1. 1 cup black lentils (6 ounces)
2. 2 cardamom pods
3. One 1-inch piece of fresh ginger, peeled and thinly sliced, plus 2 tablespoons minced ginger
4. 5 tablespoons unsalted butter
5. 1 onion cut into 1/2-inch dice
6. 2 garlic cloves, minced
7. 1/2 teaspoon ground coriander
8. 1/2 teaspoon ground cumin
9. 1/4 teaspoon cayenne pepper
10. 1/4 teaspoon garam masala
11. 2 quarts vegetable stock or low-sodium broth
12. 1 cup canned crushed tomatoes
13. Salt

Directions

1. In a pot, cover the lentils, cardamom and sliced ginger with 1 inch of water. Bring to a boil and cook over moderately high heat until the lentils start to soften, about 10 minutes. Drain the lentils and transfer to a bowl; discard the cardamom and ginger.
2. Melt 3 tablespoons of the butter in the pot. Add the onion, garlic and minced ginger and cook over moderate heat, stirring occasionally, until softened, 8 minutes. Reduce the heat to low. Add the coriander, cumin, cayenne and garam masala and cook, stirring, until fragrant, 4 minutes.
3. Add the stock, tomatoes and lentils to the pot and bring to a boil over high heat. Simmer over moderate heat until the lentils are softened and the soup has thickened, about 1 hour. Stir in the remaining 2 tablespoons of butter and season with salt. Ladle into bowls and serve.

Make Ahead

The lentil soup can be refrigerated for up to 2 days; rewarm gently.