Heat 2 T oil in a large saucepan over medium heat. Add 1 red onion, diced and 2 diced carrots and cook for 5 minutes, stirring occasionally.
Add 2 cloves chopped garlic, 2 t cumin and coriander and 1 t ground ginger and cook, stirring for a minute.
Add 2 T tomato paste, 1 c red lentils, 2 14 oz canned tomatoes, 6 c vegetable or chicken broth, salt and pepper and boil.
Cover and reduce the heat to medium. Simmer for 30 minutes. Transfer the mixture to a blender in batches and process until smooth. Serve in individual bowls topped with yogurt (optional)
Add 2 cloves chopped garlic, 2 t cumin and coriander and 1 t ground ginger and cook, stirring for a minute.
Add 2 T tomato paste, 1 c red lentils, 2 14 oz canned tomatoes, 6 c vegetable or chicken broth, salt and pepper and boil.
Cover and reduce the heat to medium. Simmer for 30 minutes. Transfer the mixture to a blender in batches and process until smooth. Serve in individual bowls topped with yogurt (optional)
Yummy and easy! A friend passed this on to me so I don't know where it originated.
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