Sweat the onion in some butter and oil until translucent - 5 to 10 minutes. Add the ginger and garlic and mix well cook for another few minutes. Add the cumin and coriander and mix well. Add one can of diced tomatoes. add the chicken stock and lentils and stir well. Cook covered for 15 - 20 minutes or until lentils are soft. Add some salt and pepper. At this point you can eat it like it is or use a blender to blend the mixture smooth.

For the spiced oil - bring the oil to a moderate temperature and add the chile and spices - mix in well and remove from the heat and set aside to steep.

To serve plate the soup in a bowl - add a tablespoon of yogurt in the middle of the bowl - float a few tsp of the spiced oil on top - sprinkle with some cilantro - Eat and enjoy...