Spiced Red Lentil Soup with Cashews

Heat the oil, over medium heat, in a large Dutch oven, or heavy stockpot. Add in the chopped onions and a generous pinch of salt and cook until tender, about 8 minutes. Stir in the garam marsala and cook, stirring constantly, for an additional minute.

Add the chicken broth, tomatoes (with their juices), lentils, celery, carrots, garlic, cayenne, salt and water. Turn the heat up to high and bring the soup to a boil. Reduce the heat to a simmer and cook, uncovered, for 30 minutes. Stir in the cashews and cook for another 15 minutes, or until the lentils and vegetables are tender. Check the soup for seasonings and add some additional kosher salt if needed. The soup can be stored in the refrigerator for up to 5 days.

(Recipe adapted from Fine Cooking magazine)