400 g (13 oz) can chopped tomatoes, drained of juice
1.2 litres (2 pints) hot chicken stock
bunch of coriander, finely chopped
salt and pepper
3–4 tablespoons natural yogurt
Heat the ghee or oil in a heavy-based saucepan, stir in the onion, ginger, garlic, seeds and sugar and cook for 2–3 minutes. Add the carrots and cook for 2 minutes, stirring to coat well. Stir in the lentils, ras el hanout, tomatoes and stock and bring to the boil, then reduce the heat and cook gently for 20 minutes.
Season, stir in most of the chopped coriander and cook for a further 5 minutes until the carrots and lentils are tender. Swirl a little of the yogurt into the soup, then serve garnished with the remaining coriander, with dollops of yogurt and crusty bread.