Serves 6 to 8
• 2½ cups lentils
• 3½ qts. water
• 1½ tsp. salt, and more to taste
• ¼ cup olive oil
• 2 onions, peeled and chopped
• 4 to 5 large cloves garlic, peeled and sliced
• 2 large bay leaves
• ½ tsp. cinnamon
• ½ tsp. ground cloves
• ½ tsp. ginger
• 1½ tsp. ground cumin
• 2½ Tbs. minced green chilis
• 2 to 3 Tbs. chopped fresh cilantro (coriander leaves)
• ¼ cup chopped fresh parsley
• 2 to 3 Tbs. butter
• lots of fresh-ground black pepper
optional garnish:
• paprika
• sprigs of cilantro
1. Put the lentils in a large pot with 3½ quarts of water and the salt; bring the water to a boil; then lower the heat and simmer the soup for 1 hour.
2. Heat the olive oil in a skillet, add the onions, garlic, and bay leaves, and sauté them, stirring often, until the onions begin to color. Add the cinnamon, cloves, ginger, and cumin to the onions and stir over low heat for about 2 minutes. Stir the onions and spices into the soup, along with the chilis, cilantro, and parsley. Let the soup simmer for another hour, stirring it occasionally.
3. When all the lentils are completely soft, purée at least half the soup in a blender, in batches of 2 or 3 cups, or force it through a sieve. Return the puréed soup to the pot and stir in the butter. Grate in a generous amount of black pepper, stir, taste, and add more salt or pepper as needed.
4. Serve the soup hot and, if you like, sprinkle a little paprika on it just before serving, or garnish each bowl with sprigs of cilantro.
