1 package lentils

2 bay leaves

2 carrots

2 small tomatoes

Other vegetables of choice

1 large onion

1 jalapeno pepper

3 cloves garlic

2 Tbsp. curry powder

5 cardamom pods

1 tsp. cumin seeds

1/3 cup coconut cream

Salt to taste

Chopped cilantro to garnish

Sort and wash lentils, then place them in a large soup pot covered with water.

Add salt and bay leaves and cook lentils according to their package. Place carrots, tomatoes and other vegetables into the water while simmering, about 2 minutes, then remove them and set them aside to cool. Heat cardamom pods and cumin seeds over low heat for several minutes, then remove from heat and grind. Add the ground spices and curry powder to the simmering lentils. Put the tomatoes, carrots, jalapeno, garlic 3/4 of the onion and other vegetables in a blender and puree with a small amount of lentils and cooking liquid. Slice the 1/4 remaining onion and set aside. Add blended mixture to the big pot and stir in coconut cream. Add more salt or other spices to taste, and add sliced onion. Remove from heat and garnish with cilantro just before serving.