1 T vegetable oil
1 small onion, diced
1 carrot, diced
4 cloves garlic, minced
1 celery stalk, diced
1 t red chili flakes
1 t cumin seeds, freshly ground using a mortar & pestle
1 T grated ginger root
1 T curry paste (I used Patak’s Balti)
1 c red lentils, rinsed
3 c water or vegetable stock
1 tiny can coconut milk
1 T candied ginger, diced
yogurt (optional)

In a large soup pot, heat up the oil and saute the onion, garlic, carrots and celery until soft, about 5 minutes. Add in the cumin, chili flakes, ginger root and curry paste and saute for another minute. Stir in the lentils and add in the water or stock. Lower heat and simmer for 15 minutes, until lentils are somewhat soft. Add in the coconut milk and the candied ginger and simmer for another 10 minutes. Serve with a dollop of yogurt.

From: Everybody Likes Sandwiches