black lentil soup

Rajat Parr turns the building blocks of dal into a flavorful and comforting soup that's perfect for a cozy lunch or dinner.

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

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.
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.
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.

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