Spicy Tomato Soup

1. 1

   Peel and mince the tomatoes.

2. 2

   Heat the oil in a medium saucepan.

3. 3

   Add the mustard seeds, cover the pan and cook over high heat until the seeds begin to pop.

4. 4

   Reduce the heat to moderately low.

5. 5

   When the popping stops, add the onion and cook, uncovered, stirring until softened, about 5 minutes.

6. 6

   Add the cumin, coriander, turmeric and chiles to the saucepan and cook, stirring, until fragrant, about 1 minute.

7. 7

   Stir in the red lentils, tomatoes and water; season with salt and bring to a boil.

8. 8

   Simmer the soup over moderately low heat until the lentils have fallen apart, about 45 minutes.

9. 9

   Ladle the tomato soup into bowls and serve.

* Per serving · 4 servings · Values may vary.