This thick Indian-spiced spin on tomato soup, great on its own, would pair well with grilled cheese, especially one made with a little chutney. Look for roasted chickpeas where nuts are sold, or make them yourself.
Heat the oil in a 4-quart saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until it begins to brown, about 5 minutes. Add the ginger, garlic, coriander, cumin, and chile, and cook, stirring occasionally, until fragrant, about 45 seconds.
Add the tomatoes and their juice, the broth, and lentils. Bring to a boil, reduce the heat to low, cover, and cook, stirring occasionally, until the lentils are tender, 30 to 35 minutes.
Purée with an immersion blender or in batches in a regular blender until smooth. Thin with a little water if you like. Serve with a dollop of yogurt, and garnish with the roasted chickpeas, if using.
nutrition information (per serving):
240, Fat Calories
10, Saturated Fat
7, Polyunsaturated Fat
0.5, Monounsaturated Fat
Photo: Scott Phillips