Lentil Soup

Ingredients:
Yellow lentils: 1/2 cup
Potato: 1
Small onion: 1
Minced garlic: 2 cloves
Chicken stock: 6 cups
Salt: 1 tsp
Turmeric: 1/4 tsp
Red chili powder: 1/2 tsp
Garam masala: 2 tsp Yogurt: 4 tbsp
Oil: 2 tbsp
For garnishing
Romali roti: 1
Lemon: 1
Coriander leaves: 1 tbsp

Method:
Rinse the lentils discarding any debris or blemished lentils. Soak the lentils for 15 minutes. Heat 2 tbsp of oil in a large sauce pan and fry the minced garlic cloves. Add the chopped onion and saute. Add the medium sized potato and the chicken stock.Cook until the lentils are tender, blend the mixture and transfer the puree back into the pan and cook for another 5-10 minutes. In the meantime cut the romali roti into thin strips and deep fry. Put soup into a large bowl garnish with the yogurt, coriander leaves and fried romali roti strips. Squeeze the juice of one lemon and serve.