: In a large soup pot, sauté the onion and peppers in the olive oil until the onions are translucent. Add the garlic, ginger, spices and lentils, and stir until well-blended.
Stir in the water and chicken broth, and simmer the soup for 45 minutes, until the lentils are soft. Add the frozen peas, and simmer until they?re just heated through.
: In a small mixing bowl, stir together the yogurt, chutney and coconut; refrigerate until ready to serve.
Serve the soup with the sauce on the side. Use flatbread, pita bread, or tortillas to scoop up the sauce while you?re eating the soup.