Preparation:
Prepare Berries 'N cream. Whisk together yogurt, salt, pepper and jalapeños. Fold in strawberries and cilantro, separately. Chill.
In a large stock pot, heat oil, add onion and saut‚ for about 5 minutes. Add cumin, coriander, ginger, garlic, turmeric and pepper, stirring constantly. Simmer for 1 minute, or until spices are fragrant. Add stock, lentils and chopped fresh strawberries. Bring to a boil. Lower heat and simmer, covered, until lentils are tender, about 25 minutes. Serve soup hot with a dollop of Jalapeño Cream 'N Berries and extra cream and berry mixture in side dishes |
