275g lentils, rinsed and drained
2 tbsp olive oil
1 large onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
1 tsp ground cumin
1 tsp ground coriander
2 tsp garam masala
1-2 tsp ground ginger
½ tsp ground turmeric
1 tbsp tomato puree
800ml chicken stock
Sea salt and freshly ground black pepper
4 tbsp natural yoghurt
Heat the olive oil in a saucepan and add the onion and garlic. Cook for 4-5 minutes, or until lightly golden.
Stir in the spices and puree and cook for 2 minutes.
Add the lentils and pour in the stock.
Bring to the boil, then reduce the heat and simmer without a lid for 20-30 minutes, stirring occasionally until the lentils are soft.
Ladle half of the soup into a blender and whiz to a smooth puree, then return to the pan. You can add a little more boiling water to thin it down if it is too thick.
Ladle into warm bowls and top each with a spoonful of yoghurt to serve.