Lentil Soup with Mustard Oil & Tomato-Chive Topping - Restaurant Association of Nova Scotia

Ingredients

• 3 tablespoons vegetable oil
• 2 large celery stalks, chopped
• 1 cup chopped onion
• 1 small carrot, chopped
• 2 garlic cloves, chopped
• 1 tablespoon chopped peeled fresh ginger
• 4 whole cloves
• 1 1/2 teaspoons cumin seeds
• 1 1/2 teaspoons whole coriander seeds
• 1 small dried chili (such as chili de árbol*), broken in half
• 7 large plum tomatoes, 4 coarsely chopped, 3 finely chopped
• 1/4 teaspoon ground turmeric
• 5 cups canned vegetable broth
• 1 1/2 cups red lentils**
• 1/3 cup chopped chives
• 2 tablespoons mustard seeds