Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***SOUP***
     1/2           cup  olive oil
  2             quarts  onions -- thinly sliced
     1/4           cup  ground cumin
     1/4           cup  ground coriander
  1         tablespoon  ginger
  1         tablespoon  minced garlic
     1/2    tablespoon  turmeric
     1/2    tablespoon  crushed red pepper
  3             quarts  chicken stock
     3/4         pound  lentils
  3               cups  fresh strawberries -- chopped
                        ***JAPENO CREAM'N BERRIES***
  3               cups  plain yogurt
  2        tablespoons  salt -- (2 to 3)
                        ground pepper -- to taste
  6                     jalapeño chiles -- minced
  2               cups  strawberries -- chopped
     1/4           cup  cilantro

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

Nutritional Information:

312 Calories (kcal); 13g Total Fat; (36% calories from fat); 13g Protein; 36g Carbohydrate; 8mg Cholesterol; 3254mg Sodium