Ingredients:

2 tbsp butter
2 garlic cloves, chopped
1 onion, chopped
1/2 tsp tumeric
1 tsp garam masala
1/4 tsp chili powder
1 tsp ground cumin
2 lb canned, chopped tomoatoes, drained
1 cut red lentils
2 tsp lemon juice
2 1/2 cups vegetable bouillon
1 1/4 cups coconut milk
salt and pepper
chooped cilantro and lemon slices to garnish

Well, I didn’t have any garam masala or cumin and I used 3 cups of bouillon, instead of 2 1/2 (it just seems easier that way). I used fresh tomatoes, pureed again in the food processor. I had brown lentils instead of red ones. Ironically, there was an article in the food section of The San Francisco Chronicle today about the difference between various types of lentils so I knew these didn’t need to be cooked as long. The soup turned out very thick; I think it could have used more coconut milk. But, man, it was fantastic! It must have been the fresh lemon juice.

4 out of 4 spoons.