melt butter. add onion, carrots, celery and garlic and cook over moderate heat, 5 minutes. add cumin, corander and chile powder and gook 3 minutes. add tomatoes and cook just until softened, 2 minutes. add lentils and 8 cups of water. season with salt. simmer over moderately low heat until lentils are very soft, 30 minutes. puree soup. season with salt and serve with yogurt.
Go to full version of