Garam means "hot" and masala means "spiced," though the mixture is not chili-hot. Instead the classic garam masala spices called for in the recipe-cardamom, cloves, black pepper, cumin, and cinnamon-are warmly aromatic.

　　

Ingredients

Makes about 12 cups, serving 6 as a main course

　　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

　　

Step 1

In a bowl soak lentils in water to cover by 2 inches 1 hour and drain in a fine sieve.

　　

Step 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.

　　

Step 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.

　　

Nutrition Per Serving

Each serving about 361 calories and 7 grams fat (17% calories from fat).

　　#### Nutritional analysis provided by Gourmet