Yield: Yields 10 to 11 cups.
Warm toasted spices and a flavor-packed tarka (small, whole, edible spices bloomed in hot oil and added to a dish at the end of cooking) come together in this velvety soup.
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This brothy soup has a great texture from the lentils and tons of flavor from the spices, which are simmered with the soup or bloomed in oil at the end. I did not bother wrapping the cilantro in cheesecloth-- since the whole thing is pureed, I just chopped it and threw it in with the onions and celery. I skipped the sieving too. We loved this soup--the thin texture makes it nicely slurpable and warming on a cold, rainy night-- if you want something thicker, use less water.
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