

- 1 tbl soy bean oil
- 1 lg onion finely chopped
- 2 cl garlic, crushed
- 1 teas ground cumin
- ½ teas garam marsala
- ½ teas sambal celek
- ¼ c tomato paste
- 1 cup red lentils
- 1 teas sugar
- 15 oz canned crushed tomatoes
- 3 cups vegetable stock
- ½ cup soy yogurt
- 2 tbl fresh coriander leaves
- fresh coriander sprigs
- 1 c plain soy yogurt
- 2 tbl chopped fresh coriander leaves
- ½ teas ground coriander
- ½ teas ground cumin
- ½ teas mild paprika
- Heat the oil in a saucepan.
- Add the onion and cook over medium heat for 1 minute.
- Stir in the garlic, cumin, marsala and sambal celek.
- Cook until fragrant.
- Add the tomato paste, lentils, sugar, crushed tomatoes, stock and 1 cup of water.
- Cook until lentils are tender.
- Remove half the soup and puree.
- Add the yogurt and coriander leaves and blend again.
- Add the mixture to the soups and stir all together.
- Do not reboil.
- Combine all in a bowl and add to the finished soup at serving time.