Indian-Spiced Tomato Soup with Basil Yogurt Drizzle

Meh. This isn't awful, but it's certainly not good enough to make again. I don't think actually having the black salt would have helped either (I only had fleur de sel). Hrmph.

Indian-Spiced Tomato Soup with Basil Yogurt Drizzle
Courtesy of Sarah's Cucina Bella



Soup:
1 tablespoon canola oil
1 large onion, chopped finely
2 tablespoon grated ginger
4 garlic cloves, minced
1 teaspoon garam masala
1/2 teaspoon ground cumin
1 can (about 14 ounces) diced tomatoes
1 cup dried red lentils, rinsed and picked over
1 teaspoon kosher salt
4 cups vegetable broth

Drizzle:
1 6-ounce cup vanilla yogurt
1/2 cup packed fresh basil
1/2 teaspoon kosher salt
1 teaspoon olive oil

Finishing salt (such as black sea salt), to taste

Heat the oil over medium heat in a pot. Stir in onion, garlic and ginger. Cook for 7-10 minutes, until the onion is soft and translucent. Stir in the garam masala and cumin. Cook for 1 minute.

Add the tomatoes, lentils, salt and vegetable broth to the pot. Stir well to combine.

Cover the pot and bring to a boil. Reduce the heat to low and simmer for 35-40 minutes, until the lentils are soft.

Remove from the heat and use an immersion blender to puree the soup. Set aside.

Combine the yogurt, basil, salt and olive oil in a food processor (a mini one works great for this). Puree until smooth.

To serve: Dish up the soup and then drizzle each with the yogurt mixture. Sprinkle with finishing salt.

Notes:
You can use a blender to puree the soup as well. However, be careful while it’s still hot – small batches are best.

Store leftovers in the fridge for up to five days (yogurt and soup separate).