Margaret Ferrazzi's Spiced Red Lentil Soup With Raita And Pappadams*

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Salt to taste

1 pint nonfat plain yogurt

1/2 cup fresh coriander leaves, chopped

1/2 cup chopped fresh mint leaves

1/4 cup extra virgin olive oil

3 large carrots, diced

3 celery stalks, diced

1 large onion, diced

3 cloves garlic

2-inch piece fresh ginger

2 qts. vegetable stock

2 cups dried red lentils

Salt and freshly ground black pepper to taste

Juice of 1/2 lime

Pappadam or crackers, toasted until crispy

1 Tbs. mild curry powder

1/2 Tbs. ground turmeric

1/2 tsp. ground cinnamon

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