1 serrano chile pepper chopped for less heat remove seeds
0.3 cup cilantro leaves fresh plus more for topping roughly chopped
3 cloves garlic finely chopped
1.5 inch ginger grated peeled
0.3 cup greek yogurt
0.3 teaspoon ground turmeric
4 servings kosher salt
4 servings naan breads for serving
2 cups lentils red picked over rinsed
1 large tomatoes roughly chopped
Equipment
bowl
ladle
pot
Directions
Combine the lentils and 7 cups warm water in a pot, cover and bring to a boil.
Add the chile pepper, tomato, ginger, garlic, turmeric and 2 teaspoons salt. Partially cover and simmer over medium-low heat, stirring frequently, until thickened, 18 to 20 minutes. Stir in the cilantro. Thin the soup with water, if desired, and season with salt.
Mix the yogurt with 2 teaspoons water and a pinch of salt in a small bowl. Ladle the soup into bowls and top with the yogurt and more cilantro.
