Cream of Red Lentil and Vegetable Soup

This is the soup you're most familiar with at Indian restaurants. Often confused with mulligatawny, and drawing from the same British colonial culinary traditions, this thick and hearty soup owes as much in origin and taste to Northern Europe as it does to India. Hence the use of curry powder here, another English invention and fairly uncommon in the subcontinental kitchen. Authentic or not this makes an absolutely divine light supper, especially when served with good bread and a green veggie or tossed salad. Cafe Drake savored the soup as above - with kale, toasted onion bread and an avocado puree.

CREAM OF RED LENTIL AND VEGETABLE SOUP

First let's cook the red lentils. Boil 1/2 a bag (about 8 oz.) in roughly 3 cups of water until they break down to a thick puree. You may need to add more water while cooking and you'll definitely want to add 1/2 a teaspoon of turmeric. The foamy scum that arises from all dried legumes can be reduced greatly by a thorough rinsing of the lentils. There is no need for pre-soaking.

When lentils are cooked as above, in a large saucepan heat up 1 T. of butter and a bit of olive oil. Saute for 5 minutes in butter oil: 1 large diced carrot, 1 large chopped leek, 1 t. cumin seeds and 1 T. good curry powder. Now add the cooked lentil mush, a cup of water and 1 small can of tomato sauce. Season liberally with salt and black pepper.

Cover and cook on very low heat for 30 more minutes, adding water if needed and stirring now and then to prevent burning. Remove from heat and stir in 1 cup of whole milk. Serve immediately.

Note this soup keeps very well in the fridge, improves with flavor over a day or two but needs to be reheated very gently.