3/4 cup chopped onion
1 tbsp peeled and minced ginger root
2 cloves garlic, minced
1 tsp ground cumin
1 tsp curry powder
1 1/2 cups dried pink lentils
1/4 tsp salt
2 quarts vegetable or chicken broth
2 cups stewed tomatoes
Saute’ onion, garlic and ginger in olive oil. Add cumin and curry powder. Cook 30 seconds, stirring constantly.
Add lentils and remaining ingredients. Stir well and bring to a boil. Cover and simmer 45 minutes, or until lentils are tender.
Blend soup. Top with yogurt while serving if desired.