Spicy Lentil Soup

Rinse the red lentils under cold running water until the water runs clear, then soak them in a bowl of water for ten minutes while you prepare the remaining ingredients. Drain before cooking.

Heat the ghee or oil in a large heavy-bottomed pot over medium heat, add the cumin seeds, and let them sizzle and crackle for thirty seconds until fragrant before adding the diced onion, garlic, and grated ginger.

Cook the onion mixture for five to six minutes until golden and softened, then add the turmeric, ground coriander, and chilli powder, stirring for one minute to toast the spices and release their aromatic oils.

Add the chopped tomatoes and cook for three minutes until they break down, then add the drained lentils and pour in the vegetable broth, stirring to combine. Bring to a boil, skimming any foam that rises.

Reduce heat to low, partially cover the pot, and simmer for twenty to twenty-five minutes, stirring occasionally, until the lentils have completely broken down and the soup has a thick, velvety consistency.

Using the back of a ladle, partially mash the lentils against the side of the pot to create a creamy texture while leaving some whole lentils for body. Stir in the lemon juice and season with salt to taste.

Prepare the tadka by heating ghee in a small pan until very hot, then adding mustard seeds, dried red chillies, asafoetida, and curry leaves in quick succession, letting them sizzle and pop for fifteen seconds until aromatic.

Pour the hot, sizzling tadka directly over the finished lentil soup, where it will crackle and release an irresistible aroma. Garnish with fresh cilantro and serve immediately with steamed rice or warm naan bread.