A method of preparing
Rinse the lentils and put into 1 liter of salted boiling water and cook until soft for about 20 minutes. Drain and leave for a while. Peel the onion, finely slice and fry in hot pot of oil. Add crushed tomatoes, lentils, 3 cups of water and cook for a few minutes. Then add cabbage leaves and cook 2-3 minutes more. Mix the yogurt with turmeric and coriander, add salt and pepper. Pour the soup into the bowls and before serving put a small portion of prepared yogurt on the top of the soup.