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DAL SOUP

1 cup red lentils, cleaned and washed
2 cups chicken stock
1 small onion, diced
12 oz. Cold water
2 tsp. Ground cumin
3 cloves of garlic, finely minced
salt & pepper to taste
2 tbsp. vegetable oil
4 tsp. Yogurt, plain

1. In a medium size sauce pot over high heat bring the chicken stock to a boil. Add lentils and onion to chicken stock and stir. Reduce to simmer and cook for 15 minutes or until the lentils have broken down.
2. Remove from the heat and stir in the cold water a little at time until you get a smooth consistency.
3. Return the heat and continue to simmer.
4. In a small sauté pan, heat the oil and add the cumin powder, cloves, salt and pepper and continue cooking until the oil begins to smoke.
5. Remove from heat and slowly stir into lentils. (careful not to burn yourself)
6. Check consistency add 2 oz of water if too thick.
7. Garnish with yogurt