There are a few steps to cook a Lenti Curry Soup. It’s very easy, so relax and follow the below instruction:

1. Peel and dice the potatoes. Measure spices into a little cup.
2.Heat the spices in a nonstick soup pan over medium heat. When aromatic, add the potatoes and stir to coat; and lentils and peanut oil or ghee and cook without browning for a minute or two until the oil is warmed.
3. Pour in the broth and bring to a boil. Reduce heat, let simmer, covered for about 30 minutes. Turn heat to it’s lowest setting.
4. Add the tomato paste; stir to combine. Mash or puree; season with salt and pepper.
5. Add the lemon juice; adjust salt. Serve, garnished with cilantro.
Alternative:
*Cook with 2 whole cloves; remove before pureeing. Season with nutmeg and caraway.
*Use cream or yogurt instead of lemon juice.
*Add 1 to 2 teaspoons of grated fresh ginger and/or cloves to lentis while they simmer.
Intriguing, entertaining flavor. Serve with a few traditional condiments like raita or pickled mango; or shredded carrot, cucumber and celery sticks; fresh melon slices. Serve with bread or basmati rice. Excerpt from
AYURVEDA: Inspired cooking for your individual well being (Vegetarian) by
with the yogurt; chopped mango and shredded carrot with splash of balsamic and sugar. We served with a slice of Orange Spice Cake LF (T).

It’s an Indian featured soup that you may have it in some Indian restaurants before you get ready to cook by yourself.