Spiced lentil soup

Ingredients:

• 2 cups sorted and washed red lentils
• 1 serrano chili pepper, sliced ​​(remove seeds for a less spicy pepper)
• 1 large tomato, coarsely chopped
• A piece of ginger, peeled and grated, 3-4 cm in size.
• 3 finely chopped cloves of garlic
• 1/4 tsp ground turmeric
• Coarse salt
• 1/4 cup coarsely chopped fresh cilantro, plus more for garnish
• 1/4 cup Greek yogurt
• cake Naan, thin lavash or other flatbreads, for serving

Preparation:

1. Place the lentils in a saucepan and pour in 7 cups of warm water. Cover and bring to a boil. Add the chili pepper, tomato, ginger, garlic, turmeric, and 2 teaspoons of salt. Cover loosely and simmer over medium-low heat, stirring constantly, until the soup thickens, 18-20 minutes. Add the cilantro. Thin the soup with more water and season with salt, if desired.
2. In a small bowl, combine the yogurt with 2 teaspoons of water and a pinch of salt. Ladle the soup into bowls, top with yogurt, and garnish with cilantro. Serve with flatbreads.