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Lentil soup has an unfortunate reputation of being nutritious and inexpensive, but boring. Nothing could be further from the truth! Spiced up, it can be a real taste sensation.

2 tablespoons olive oil

1/2 teaspoon cumin seed

1 medium onion, chopped

2 large garlic cloves, finely minced

2 medium carrots, coarsely chopped

2 stalks celery, coarsely chopped

1 teaspoon chili powder

1/2 teaspoon turmeric

1 teaspoon ground coriander

6 ounces red lentils, washed

5 cups vegetable or chicken broth

1 bay leaf

Salt and freshly ground pepper to taste

Plain yogurt for accompaniment (optional)

1. Heat the oil in a large saucepan over medium heat. Add cumin seeds, and when they begin to pop, add the onion and cook until golden.
2. Stir in the garlic, carrots, and celery, and cook gently for 10 minutes. Add the remaining spices and cook 1 minute, then add the lentils.
3. Pour in the broth. Add the bay leaf and bring to a boil. Reduce the heat and simmer for one hour.
4. Remove the bay leaf and, in batches, process the soup to a puree, using either a blender or food processor. (Caution! Hot liquids create steam which will blow the top off the blender! Be sure to securely hold blender lid down!)
5. Return the puree to saucepan and gently reheat the soup.

To serve, ladle hot soup into bowls and place a dollop of plain yogurt on top.

Makes 6 servings.

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