Spicy Lentil Soup

I really don't know what's with me these days - it's been topping out in the 90s here in Minnesota, but I get all excited when I see a new soup recipe that I want to try.  I guess that this proclivity makes me thankful for central air conditioning.

When I first tried this recipe - found in the most recent issue of the Food Network magazine - I was imagining all the changes that I could do to make it better - maybe a mirepoix to start out with of carrots and garlic.  A little bit of chicken broth, perhaps?  But when I finally sat down to try my latest creation, I decided that it was damn good as is.

Spicy Lentil Soup
from Food Network Magazine, September 2010

2 c. red lentils
1 serrano chile pepper, chopped (if you want less heat - remove the seeds. If you are brave or maybe suffering from a head cold and need spices to knock you back into normality, go ahead and leave them in.)
1 large tomato, rough chop
1 1 1/2 piece of ginger, peeled and grated
3 cloves garlic, finely chopped
1/3 tsp. ground tumeric
Kosher salt
1/4 c. fresh cilantro, roughly chopped
1/4 c. plain yogurt

Combine the lentils and 7 cups of water in a pot, bring to a boil.  Add the chile pepper, tomato, ginger, garlic and tumeric.  Simmer over medium heat for 18-20 minutes, until the mixture is thickened slightly.  Stir in the cilantro.  Season with salt.  (Trust me - it will need salt.)

Mix the yogurt with 2 T. of water in a small bowl.  Ladle the soup into bowls and top with some of the yogurt.