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 saute‚ 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 dishe