Lentil and Parsley Soup with Cream

teaspoon coriander

1 teaspoon tumeric

2 teaspoons olive oil

1 chopped onion

2 chopped garlic cloves

5 cups vegetable stock

1 cups lentils

14 ounce can chopped tomatoes

1 tablespoon vegetable oil

Cream

3 tablespoons parsley

2/3 cup regular or soy yogurt

Salt and black pepper to taste

Heat oil in pot, add onion and garlic and cook until soft. Add cumin, coriander and tumeric to onions and cook a couple of minutes while stirring frequently to prevent burning. Pick over lentils before rinsing then add lentils and vegetable stock to pot. Bring to a boil then lower heat and simmer for twenty minutes. Allow soup to cool then puree in food processor. If your food processor is not large enough to hold all of the soup at once, puree the soup in batches. Once pureed, reheat gently before serving with cream

Take yogurt, stir in parsley and season with salt and pepper. Add small amount of cream in the middle of each bowl after pouring in soup. Serve warm.