SPICED RED LENTIL SOUP WITH CRISPY FRIED GINGER

Spiced Red Lentil Soup with Crispy Fried Ginger image

Yield serves 6

Number Of Ingredients 18

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For the Red Lentil Soup
1 tablespoon olive oil
1 Spanish onion, cut into 1/2-inch dice
4 garlic cloves, minced
3 tablespoons minced fresh ginger (3-inch piece)
1 teaspoon ground cumin
1/2 teaspoon curry powder
2 plum tomatoes, cut into 1/2-inch dice
2 cups red lentils, picked over and rinsed
4 cups homemade or low-sodium store-bought chicken stock
4 cups water
1 dried bay leaf
1 teaspoon coarse salt
Freshly ground pepper
1/2 cup plain low-fat yogurt, for serving
For the Crispy Fried Ginger
2 teaspoons canola or peanut oil
1 piece (about 5 inches) fresh ginger, peeled and cut into very thin strips (about 2 inches long)

Steps:

In a large, heavy-bottomed pot, heat the oil over medium-high heat. Add the onion, garlic, ginger, cumin, and curry powder; cook, scraping any browned bits from the bottom of pot with a wooden spoon, until the onion is soft and light golden, about 10 minutes. Reduce heat to medium, and add the tomatoes. Cook about 5 minutes.
Stir the lentils, chicken stock, water, and bay leaf into the pot; raise heat to medium-high, and bring to a simmer. Reduce heat to low; cook, stirring occasionally, until the lentils are tender, about 30 minutes. Add the salt; season with pepper. Remove from heat. Let stand about 10 minutes.
Meanwhile, make the fried ginger: In a medium sauté pan, heat the oil over medium heat. Add the ginger in a single layer; cook, stirring constantly, until the strips begin to turn crisp and deep golden, about 4 minutes. Using a slotted spoon or tongs, transfer to paper towels to drain. Keep warm until ready to serve.
Remove the bay leaf from the pot, and discard. Using an immersion or regular blender (working in batches so as not to fill the jar more than halfway), puree the soup until completely smooth. Return the soup to low heat until warmed through. Divide the soup among 6 serving bowls; top each bowl with about 1 tablespoon yogurt. Garnish with fried ginger; serve.