1In a saucepan, heat oil on high. Saute onion, ginger and garlic 2 to 3 mins, until onion is tender.
2Add vegetables to pan and cook, stirring 2 to 3 mins, until beginning to colour.
3Mix in paste and cook, stirring 1 min. Stir in lentils.
4Pour in water and tomatoes and bring to the boil. Reduce heat to medium and simmer, partially covered, 25 to 30 mins, until vegetables and lentils are tender.
5Process until smooth. Season. Serve topped with a dollop of yoghurt, coriander and chilli. Accompany with toast on the side.
Recipe & Photo: Rob Shaw/BauerSyndication.com.au