Lentil Soup with Garam Masala, Cranberry Poblano Jam and Yogurt

You'd never know by looking at the picture that this recipe is made with red lentils which usually turn bright orange when cooked, would you? It's the big dose of garam masala that makes it look like it's made with brown lentils. The Cranberry Poblano jam is from Christina Maser Pantry which we are now carrying along with some of her other jams. It's so good. You can use another sweet/tangy jam or chutney if you like.

Lenitl Soup with Garam Masala, Cranberry Poblano Jam and Yogurt

1/4 cup olive oil
1 cup finely chopped yellow onion
2 tablespoons finely grated fresh ginger
1 jalapeno, stemmed, seeded and chopped
2 garlic cloves, minced
2 tablespoons garam masala - storebought or homemade. I make my own and make a lot since it's one of my favorite warming flavor combinations to use in the fall and winter.  I've given you a recipe below.
8 cups water
1 3/4 cups split red lentils (did you know that we now carry lentils, beans and grains?)
Salt
Freshly ground pepper
5 teaspoons of balsamic vinaigrette
half cup plain yogurt
About a half cup of your favorite sweet/tart jam or chutney. We absolutely adore the Cranberry Poblano Jam from Christina Maser Pantry that we carry. It's perrrrrrfect for this dish. Sweet, tangy and a little spicy.

In a large pot over medium heat, warm the olive oil. Add the onions and cook, covered stirring once or twice until they begin to brown. In my trusty cast iron enamel La Cruset pot that I cook just about everything in (I cannot thank my mom enough for this gift that I use on a daily basis) it takes about 10 minutes. I bring this up because party of the flavor of this dish is how you coax out the sweetness of the onion and brown them at the same time. Keep an eye on things, don't let them burn but do let brown up a bit. Stir in the ginger, garlic and chiles.... those fumes are going to go right up your nose when they hit the heat so you might want to stand back a bit. Stir for another couple of minutes and until fragrant. Add the lentils, water,  2 tsp. salt and 1 tsp pepper. Bring up to a rolling simmer, lower to a slow simmer then  cook, uncovered until the lentils are almost a puree. About a half hour. Stir in the vinegar into the soup and taste for seasoning adjustments. Serve with a dollop of the jam and a dollop of the yogurt and hey diddle, diddle you're going to jump over the moon!

Housemade Garam Masala

7 whole cardamom pods
2 tsp. yellow mustard seeds
2 tsp. coriander seeds
1 tsp. cumin seeds
1 tsp. fennel seeds
1 tsp. whole cloves
1 tsp black peppercorns
1 piece, about 1 1/2 inches, cinnamon stick
1 tsp ground turmeric
1 tsp ground ginger
1 tsp ground cayenne pepper
In a small, heavy skillet,(cast iron is great for this), over medium heat, toast the cinnamon stick, cardamom pods, coriander seeds, mustard seeds, fennel seeds cloves, cumin seeds and peppercorns. Stir often for about 3 minutes until fragrant and lightly browned. Be careful not to burn or it will taste awful and that's a lot of money is spices down the drain.  Cool so you can comfortably handle cardamom pods. Once cool enough, crack open the cardamom pods and take out the seeds. Grind everything in the pan in a spice mill, coffee grinder or if you've got it in you, a mortar and pestle, until it is fine.  Transfer to a jar and ad in the turmeric, ginger and cayenne.  Shake well to mix it up. Use it right away or keep in the jar for up to a month. Beyond that the flavors start losing their intensity.