6 cups vegetable stock or part stock and part water, divided (I used 4 c. stock and 2 c. water)
8 oz. fresh tomatoes, chopped
1 cup carrots, diced
1 cup celery, chopped (several stalks)
3 small red chilis, minced (I used Thai chilis)
1 cinnamon stick
½ tsp. turmeric
2 tsp. ground cumin
2 tsp. ground coriander
several grinds black pepper
1½ tsp. salt or to taste
3 T extra-virgin olive oil, divided
1 Tbsp. black mustard seed
15 curry leaves
1 cup onion, chopped(1/2 large)
1 Tbsp. ginger, minced
1 Tbsp garlic, minced (from about 2 medium cloves)
3 Tbsp. fresh cilantro, minced
½ cup of plain yogurt (dairy or non-dairy, coconut yogurt would be a good non-dairy choice)
Instructions
Combine lentils, five cups of the stock or stock and water, the tomatoes, carrots, celery, minced red chilies, cinnamon stick and other spices in a large pot, bring to a boil and then simmer.
Meanwhile, heat 1 Tbsp. of the olive oil in a medium sized pan. Add curry leaves and black mustard seeds and stir until the mustard seeds pop, about 10 seconds.
Scrape the mustard seeds and curry leaves out of the pan and add them to the soup.
Heat remaining 2 Tbsp. of olive oil in the pan. Add the onions and ginger and and saute for 5-7 minutes until softened.