Instructions

Rinse the lentils several times until the water is clear. Transfer the lentils to a small saucepan.
Add 3 cups of vegetable stock. Over medium heat, bring the lentils to a simmer and cook for 15 minutes until the lentils are tender the stock has been absorbed.
Set aside.
In a large soup pot, heat the 2 Tablespoons canola oil over medium high heat. Add the ginger and garlic paste and cook for 1 minute. Add the onion and saute for 2 – 3 minutes, being careful not to brown the onion. Add the chile and spices and cook for another two the three minutes until the spices are fragrant.
Reduce the heat to medium low, cover the pan and cook for 10 – 15 minutes, stirring occasionally until the onions are tender.
Add the canned tomatoes, remaining 3 cups vegetable stock and lentils. Stir to combine.
Increase the heat to medium high and bring the soup to a simmer. Cover the pot and simmer for 10 minutes to allow all the flavors to blend.
** for the ginger garlic paste, you can purchase ginger garlic paste in indian markets or buy individual containers of ginger paste and garlic paste in your local supermarket. But the easiest thing to do is to add 1/4 cup peeled, chopped ginger and 1/4 cup peeled garlic cloves to a small food processor and process until a paste is formed. Paste will keep about 4 -5 days in the refrigerator.