Red Lentil Curry Soup

Inspired to try this out after having a soup with the same name at Salvador Molly's in Portland with Larry and Karen.   Didn't find a recipe so improvised my own.  Mine was definitely not the same but still good.  Mine was more strongly flavored with tomato (not sure Molly's had tomato) and even hotter than theirs.

1 yellow onion, minced
2-in piece ginger, grated or minced very fine
3 large cloves garlic, finely minced
1 large Serrano chili plus some small hot ones all finely minced
1 bay leaf
1 C split red lentils
1 T Draeger's hot (madras) curry powder
2 tsp Draeger's garam masala
2 tsp coriander powder
1 tsp whole cumin seed
1 tsp whole brown mustard seed
14 oz can petite dice tomatoes
4 C chicken broth
4 C water
salt and pepper
2T canola oil
splash of vinegar (I used balsamic but probably would have used lime juice if I had had a lime handy).
Served with minced cilantro and plain steamed rice.

1. Heat the oil in large sauce pan and add the minced onion and some salt and fry until soften and browning.  Add the ginger, garlic and peppers and fry another couple of minutes.  Add the whole spices in a hot spot and toast then add the powdered spices and toast.
2. Add the tomatoes, stir.  Taste and add salt and pepper, Now add the lentils, stock and water and bay leaf.  Bring to a boil and then simmer until the lentils are very soft and falling apart.  30-40 minutes.  
3. Blend soup with the immersion blender, taste and adjust the salt and acidity as needed.