This is a super easy way to make a last minute soup which everyone will love. I use red lentils which cook quickly and are easily available in the bulk foods aisles in most natural food stores.

1 cup lentils, rinsed (use whatever lentils or beans you like)
2 cups water
2 tablespoons vegetable oil
2 teaspoons salt
1- 2 tablespoons curry powder (any will do, I use madras for the color)
½ cup minced onions
2 cloves minced garlic
1 teaspoon minced ginger
1 tablespoon minced jalapeno
½ cup coconut milk
1 cup plain yogurt
¼ cup diced tomatoes
2 tablespoons chopped cilantro

In a large stock pot heat oil, begin by adding curry powder and roasting for a few seconds. Then add onions, jalapeno, ginger and garlic, salt, mix together, add water and let simmer.

This should cook thoroughly in 15 – 30 minutes. Keep an eye on water level and don’t let it get too low. Once the lentils are cooked add tomatoes, yogurt and cilantro. Adjust flavor with salt.

Either serve like this, or puree in blender for a nice even consistency. Fantastic with warm bread or tortillas, and a little more yogurt on top.

-Biju, Executive Chef, www.swimclub32.com