Madras-Style Red Lentil Soup

Ingredients:
2 1/2 cups (300g) red lentils, sorted and rinsed
4 tablespoons ghee, butter or oil
1 teaspoon fenugreek seeds
1 teaspoon brown mustard seeds
1 tablespoon cumin seeds
1 teaspoon coriander seeds
generous handful of dried curry leaves
1 onion, finely chopped
1 leek, both green and white parts, finely chopped
1 clove garlic, minced or crushed
1-inch piece fresh ginger, minced or grated
3 to 4 fresh green chilies, seeded and finely chopped
1 teaspoon sugar
2 teaspoons sea salt
1 teaspoon turmeric
1/2 teaspoon cayenne
1/4 teaspoon asafetida
6 cups water
Finish:
1 carrot, diced
handful of kale, chopped
2 tablespoons rice flour, diluted in 2 cups of water
2 cups tomatoes, diced
juice from 2 limes
Garnish:
handful of fresh cilantro or parsley, chopped
pinch of saffron threads
1 to 2 fresh green chilies, seeded and cut into thin strips

Heat the ghee, butter or oil in a large saucepan over medium heat. When hot, add the fenugreek seeds, mustard seeds, cumin seeds and coriander seeds. Stir and fry for 1 minute or until the mustard seeds turn grey and begin to splutter and pop. Toss in the curry leaves, stir, and then add the onions and leeks and cook for 5 minutes or until they are soft and translucent. Stir in the garlic, ginger, chilies, turmeric, cayenne, sugar, salt and asafetida.

Add the red lentils and 6 cups of water, and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 30 minutes or until the lentils are tender.

Mix in the rice flour and water, tomatoes, lime juice, kale and carrot. Again, bring to a boil, reduce the heat to medium low and cover and simmer for another 15 minutes. Partially blend the soup with a hand blender or in batches in a countertop blender or food, adding more water or broth as desired.

Serve hot, garnished with fresh cilantro or parsley, a sprinkle of saffron and a few strips of fresh chilies.

Serving Size: 6