1 1/2 cups masoor dal (red lentils)
6 cups water
1/8 tsp hing
1 tbsp ghee
1 tbsp olive oil
1 medium sized cooking onion, diced
2 celery sticks, diced
1 yellow or white carrot, diced
3 cloves garlic, chopped
1/4 cup tomato paste
1 tsp ground turmeric
1 tsp ground cumin
Salt and pepper to taste
A handful of chopped fresh cilantro
Fresh lemon slices (optional)
Edible flowers for garnish (optional)
Begin by boil 5 cups of water, with the masoor dal, and hing. Once boiling, reduce to a simmer and cook for about 45 minutes (until the lentils have softened into a soupy consistency).
Heat a large saucepan or dutch oven over medium heat. Once warm, add the ghee and olive oil. Once the ghee and olive oil are warm, add the onion, and garlic, stirring a few times to mix. Add in the carrot and celery and saute until the onions are translucent, and the vegetables have softened, stirring constantly, and avoid burning the garlic. Stir in the cumin, then add the tomato paste and mix well. Saute for another 30 seconds.
Once well combined, begin adding the cooked red lentils, along with the cooking liquid. Stir well to thoroughly mix. Stir in the turmeric, and add salt and pepper to taste.
Cover and reduce the heat to a low simmer. Simmer for about 20 minutes, allowing the soup flavours to come together. Remove from the heat, uncover, and blend to a puree with an immersion blender to finish off the soup.
Serve topped with the chopped fresh cilantro, a squeeze or two of lemon juice (to taste), a touch of warm ghee or olive oil, and if you wish, some edible flowers for a summer touch.