Black Lentil Soup with Turmeric

Toast the cumin and coriander seeds in a small dry skillet over medium heat until toasty and fragrant, 1 or 2 minutes. Grind them to a coarse powder with a mortar and pestle. Set aside.

In a large heavy-bottom pot or Dutch oven, heat the oil over medium-high heat until hot and shimmering. Add the onions and sauté until translucent, 3 or 4 minutes. Add the garlic and sauté until fragrant, 1 or 2 minutes. Add the coriander, cumin, turmeric, and ginger and sauté for 30 seconds. Then add the carrots and celery and cook for a minute.

Add the lentils and drop in the bay leaf and thyme; give that a stir. Pour in the broth or water and the tomatoes with their liquid. Cook the lentils at a simmer, adjusting the heat as necessary, until they are tender, 30 to 40 minutes. Stir in ½ tsp salt and a few grinds of black pepper, then taste and adjust the seasoning as necessary. If you like a brothier soup, add more liquid (again, taste and adjust the seasoning).

Stir in the greens and herbs and cook just until they’ve wilted, 1 or 2 minutes. Remove from the heat. Ladle into soup bowls and serve with a dollop of coconut yogurt on top. Sometimes I sprinkle it with sesame seeds, too. This makes a little over 2 qt/2 L. Any remaining soup will keep in the refrigerator, covered, for up to 1 week. Freeze for up to 1 month.