Ingredients

• 2 1/2 cups dried red lentils (about 1 pound), picked over
• 2 medium onions, chopped fine
• 2 tablespoons vegetable oil
• 1 1/2 teaspoons salt
• 2 teaspoons chili powder
• 1 1/2 teaspoons ground coriander
• 1 teaspoon tumeric
• 1 teaspoon freshly ground black pepper
• 3/4 teaspoon ground cumin
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon cayenne
• 1/4 teaspoon ground cardamom
• 1/8 teaspoon ground cloves
• 6 cups water
• 2 cups chicken broth

Instructions

1. In a bowl soak lentils in water to cover by 2 inches 1 hour and drain in a fine sieve.
2. In a 4-quart heavy saucepan cook onions in oil over moderate heat, stirring occasionally, until golden. Stir in salt and spices and cook over moderately low heat, stirring occasionally, 5 minutes. Stir in lentils, water, and broth and simmer until lentils fall apart, about 25 minutes. (Old lentils may take longer to cook.) Let soup cool slightly.
3. Transfer soup to a blender in batches and purée (use caution when blending hot liquids), transferring to a bowl. In pan heat soup over moderate heat, stirring, until hot and season with salt of necessary.