1 tbsp oil
1 chopped onion
1 chopped carrot
1 minced garlic clove
1 tsp cumin
1 tsp onion salt
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp coriander
1/2 tsp pepper
4 cups broth
1.5 cup dried lentils
Fresh parsley
Yogurt
Heat oil in pot on medium heat. Add onion, garlic, and spices, cook, stirring often, for 5 minutes. Add broth, bring to boil. Cook lentils as per instructions, then add to pot. Simmer 7-10 minutes. Puree hot soup. Stir in fresh parsley, and serve with dollop of yogurt in center and naan bread.
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