| Ingredients | Spiced Yogurt |
| 1 tbl soy bean oil | 1 c plain soy yogurt |
| 1 lg onion finely chopped | 2 tbl chopped fresh coriander leaves |
| 2 cl garlic, crushed | 1/2 teas ground coriander |
| 1 teas ground cumin | 1/2 teas ground cumin |
| 1/2 teas garam marsala | 1/2 teas mild paprika |
| 1/2 teas sambal celek | Combine all in a bowl and add to the finished soup at serving time. |
| 1/4 c tomato paste | |
| 1 cup red lentils | |
| 1 teas sugar | |
| 15 oz canned crushed tomatoes | |
| 3 cups vegetable stock | |
| cup soy yogurt | |
| 2 tbl fresh coriander leaves | |
| fresh coriander sprigs | |
1. Heat the oil in a saucepan.
2. Add the onion and cook over medium heat for 1 minute.
3. Stir in the garlic, cumin, marsala and sambal celek. Cook until fragrant.
4. Add the tomato paste, lentils, sugar, crushed tomatoes, stock and 1 cup of water. Cook until lentils are tender.
5. Remove half the soup and puree. Add the yogurt and coriander leaves and blend again.
