Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           red lentils -- washed and drained
   5      cups          chicken stock
     1/2  teaspoon      turmeric
   1      medium        potato
   5      cloves        garlic
   1      inch          ginger -- peeled and chopped
   1 1/4  cups          water
   7      ounces        boned and skinned chicken breast
   1 1/4  teaspoons     salt
                        black pepper to taste
   3      tablespoons   vegetable oil
   1      teaspoon      cumin
   1      teaspoon      coriander
     1/4  teaspoon      cayenne pepper
   1      tablespoon    lemon juice

Preparation:

Combine lentils, stock and turmeric in stock pot and bring to a boil. Cover and simmer 30 minutes. Peel and cube potato; add to soup after half hour. Continue simmering for 30 minutes. Meanwhile, blend garlic, ginger and 4 1/2 tablespoons water to a smooth paste. Cut chicken into 1/2" cubes. Toss chicken in bowl with 1/4 teaspoon salt and pepper to cover. Puree soup base in blender. Pour into bowl and add remaining salt. Rinse soup pot and add oil. Heat oil and add paste and remaining spices. Fry, stirring continuously, until the spice mixture is slightly browned and separates from the oil. Put in the chicken pieces and fry 2-3 minutes until chicken is opaque. Add 1 cup water and bring to boil. Cover and simmer 3-5 minutes or until chicken is cooked. Pour in pureed soup and lemon juice. Stir to mix and bring to simmer for 2 minutes. Adjust seasonings and serve. from the kitchen of Sanjiv and Sonia Singh