RED LENTIL + CELERY SOUP

• 1 cup red lentils, soaked in water for 30 minutes, rinsed well, and drained.
• 1 cup celery, cut into small pieces
• 2 tablespoons of ghee or olive oil
• 1 ½ teaspoons of salt
• ½ teaspoon cumin
• ¼ teaspoon turmeric
• 6 fresh or dried curry leaves - when I don't have fresh leaves I use curry spices
• 1 small green Indian or Thai pepper - if I don't have it I will leave it out
• ½ teaspoon warming masala
• 1 tablespoon fresh lime juice

Put the lentils in a pot together with 4 cups of water and celery, bring to a boil.

Add 1 tablespoon of ghee, salt, cumin, turmeric, curry leaves or curry spices, and peppers.

As soon as the soup starts to boil again, reduce the heat, cover and let it simmer until the celery is soft but the lentils don't fall apart, about 30 minutes.

Heat the remaining tablespoon of ghee in a pan, add the heating masala and let it fry for about 5 minutes. Then put the masala in the pot with the lentils and cook for about 1 minute so that the spices combine with the food.

Stir the lime juice into the soup. Decorate the plate with a little olive oil and dill.

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WARMING MASALA

• 1 tablespoon of fennel seeds
• 1 tablespoon of black pepper seeds
• 1 tablespoon caraway (Coptic cumin) seeds
• 1 tablespoon of fenugreek seeds

Put all the ingredients in a blender and blend until smooth. Spices in a jar can last up to 1 month.