Masoor dal, or red lentils, are a delicious and hearty meal. Now when baggar, also known as a tempered oil, is introduced to them it takes them to another level of flavor. This Turkey Red Lentil Soup is so soothing.
Rinse the lentils and in a bowl, cover with water and let soak for 30 minutes. Drain and set aside. Do not rinse.
In a dutch oven or stock pot sauté the onions, garlic and ginger of several minutes.
Seed and dice the Roma tomatoes and add to the onion mixture. Peel and dice the carrot and chop the celery. Add the chicken stock and soaked lentils. Add the vegetables to the pot, stir and simmer for 30 minutes.
Using gloves remove the stem, seeds and dice the Serrano chili. Chop the green onions. Set aside.
In a small bowl, combine the cumin and mustard seeds. In another bowl, combine the spice powders. Have all of your mise en place ready because this will move quickly.
In a sauté pan heat the oil over medium heat. Once the oil is shimmering, add the cumin and mustard seeds and immediately cover so you don't get hit with spluttering oil and seeds. Add the turmeric and paprika spices. They should sizzle and bubble a little, that's the spices blooming and it's exactly what you want. Do not burn them, 30 seconds tops as you shake the pan back and forth slightly. Pour into a dish and set aside.
Now crumble the ground turkey in the same pan and brown. Add the diced Serrano chili and green onions and sauté for several minutes. Next, add the ”bagaar” spiced oil mixture to the ground turkey and vegetables, toss to coat and mix well.
Add the ground turkey mixture to the simmering lentils. Stir to incorporate and continue to cook until 30 minutes are up. The starch from the lentils will thicken the soup.
Serve and garnish with chopped cilantro and warmed Naan bread.