Tomato Soup with Kala Jeera and Cumin Tadka

Ingredients

• ¼ cup raw cashews (or ½ cup homemade almond milk, or yogurt or cream)
• ¾ cup red lentils, thoroughly rinsed and drained
• 1 large onion, coarsely chopped
• 3 medium cloves of garlic, peeled and coarsely chopped
• Tiny (really tiny) pinch of ground cloves
• 3 tablespoons grape seed or olive oil, divided (1 tablespoon for the soup, 2 for the tadka)
• 3 cups, divided, of diced tomatoes in their juice (I use prefer Pomi. A high quality canned will work, too.)
• Salt and freshly ground black pepper
• Sugar
• 2 teaspoons whole cumin seed, lightly crushed
• 2 teaspoons lightly crushed whole kala jeera (smoky black cumin, available from Penzeys)(See note* below.)
• Juice of one large lime
• Handful of cilantro leaves for garnish (and/or chopping and stirring in before serving)

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