Peppery Pink Lentil Soup

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Fine Cooking
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

3 cloves garlic, thinly sliced

1 tsp. mustard seeds

1/2 fresh serrano chile, thinly sliced (don't remove seeds)

1/2 Tbs. coriander seeds

1-inch piece fresh ginger, peeled and coarsely chopped

1 tsp. cumin seeds

15 sprigs fresh cilantro, left whole and tied in a cheesecloth pouch

1-1/2 cups pink lentils (also known as red lentils or masoor dal), picked over and thoroughly washed

1 medium white onion, cut into 1/2-inch dice (about 2 cups)

2 ribs celery, cut into 1/2-inch dice (about 1 cup)

Kosher or sea salt

2 Tbs. canola oil

1 cup plain yogurt, whisked until smooth, for garnish

2 Tbs. sliced fresh chives for garnish

1 medium carrot, peeled and cut into 1/2-inch dice (about 1/2 cup)

3/4 tsp. whole black peppercorns

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