Lentil Soup with Dried Plums

Wash lentils well with warm water and drain.

Fill a deep stew pot with lentils, bay leaf, salt and enough water to cover ingredients by 1 inch. Simmer on very low heat for 1 hour.

Heat oil in a skillet and add cumin seeds. After 2 minutes, add shallots and ginger, then cook until shallots turn translucent.

Add coconut and stir until coconut is golden. Add all the tomatoes and curry powder and then saute on medium heat for 5 minutes or until tomatoes start to wilt.

When mixture forms a paste, add it to lentils, stirring over low heat until combined. Remove bay leaves.

Process lentil mixture in a blender, but don't totally liquefy it. Add lemon juice, chopped prunes and cilantro. Stir and serve hot.