Serves 4 to 6

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, sliced (l½ cups)
• 2 tablespoons minced garlic
• 2 tablespoons minced fresh ginger
• 2 tablespoons minced jalapeno pepper
• l½ tablespoons curry powder
• l½ teaspoons ground cinnamon
• l teaspoon ground cumin
• 2 bay leaves
• 8 ounces red lentils, rinsed (l½ cups)
• 8 cups chicken broth , vegetarian broth or commercial broth or diluted cube(s).
• 3 tablespoons fresh cilantro, chopped
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons mango or tomato chutney
• About 2 teaspoons salt
• Freshly ground black pepper
• 1/3 cup sour cream or plain yogurt

Procedure

1. In a 6-quart heavy bottom pot, heat the oil over medium heat. Stir in the onion, reduce the heat and cook for a few minutes without burning the onion.
2. Add the garlic, ginger root, jalapeno, curry, cinnamon, cumin and bay leaves and cook, stirring for 2 more minutes.
3. Add the lentils and broth; bring to a boil. Cover, reduce the heat and cook at a gentle boil for 45 minutes or until the lentils are cooked.
4. With tongs, fish out and discard the bay leaves. Stir in the cilantro, lemon juice and chutney. Season with salt and freshly ground pepper.
5. Just before serving, reheat the soup; If the soup is thicker than
   you like, thin it with more broth.
6. Garnish the soup with dollops of sour cream or yogurt.