Lentil Soup with Tempering

Step 1

Rinse the 1 cup red lentils under cold water until the water runs clear. Drain well.

Step 2

In a pot, combine the lentils, 4 cups water, 1/2 tsp turmeric, and 1 tsp salt. Bring to a boil, then reduce heat to low and simmer, partially covered, until lentils are soft and breaking down, about 25 minutes. Stir occasionally.

Step 3

While lentils cook, heat 2 tbsp oil in a small skillet over medium heat. Add 1 tsp cumin seeds and cook until they sizzle and turn fragrant, about 30 seconds.

Step 4

Add 1/4 cup cashews and 1/2 tsp black pepper to the skillet. Cook, stirring, until cashews are golden and toasted, about 2 minutes.

Step 5

When lentils are fully cooked, use a potato masher or immersion blender to puree the soup to a smooth consistency. Adjust salt to taste.

Step 6

Pour the hot tempering (oil, cumin, cashews) over the soup. Stir gently to combine, then serve hot.

Step 7

Optional: garnish with fresh cilantro or a squeeze of lemon if you have them.