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1
In a large, heavy-bottomed pot, heat the oil over medium-high heat.
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2
Add the onion, garlic, ginger, cumin, and curry powder; cook, scraping any browned bits from the bottom of pot with a wooden spoon, until the onion is soft and light golden, about 10 minutes.
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3
Reduce heat to medium, and add the tomatoes.
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4
Cook about 5 minutes.
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5
Stir the lentils, chicken stock, water, and bay leaf into the pot; raise heat to medium-high, and bring to a simmer.
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6
Reduce heat to low; cook, stirring occasionally, until the lentils are tender, about 30 minutes.
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7
Add the salt; season with pepper.
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8
Remove from heat.
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9
Let stand about 10 minutes.
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10
Meanwhile, make the fried ginger: In a medium saute pan, heat the oil over medium heat.
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11
Add the ginger in a single layer; cook, stirring constantly, until the strips begin to turn crisp and deep golden, about 4 minutes.
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12
Using a slotted spoon or tongs, transfer to paper towels to drain.
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13
Keep warm until ready to serve.
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14
Remove the bay leaf from the pot, and discard.
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15
Using an immersion or regular blender (working in batches so as not to fill the jar more than halfway), puree the soup until completely smooth.
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16
Return the soup to low heat until warmed through.
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17
Divide the soup among 6 serving bowls; top each bowl with about 1 tablespoon yogurt.
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18
Garnish with fried ginger; serve.
