Strawberry Soup With Jalapeno Cream & Berries

Soup 1/2 cup olive oil 2 quart onions, thinly sliced 1/4 cup ground cumin 1/4 cup ground coriander 1 T ginger 1 T minced garlic 1/2 T turmeric 1/2 T crushed red pepper 3 quarts chicken stock 3/4 pound lentils 3 cups chopped fresh strawberries Japeño Cream 'N Berries 3 cups plain yogurt 2-3 T salt ground pepper to taste 6 jalapeño chiles, minced 2 cups chopped strawberries 1/4 cup cilantro

Serves 12 Prepare Berries 'N cream. Whisk together yogurt, salt, pepper and jalapeños. Fold in strawberries and cilantro, separately. Chill. In a large stock pot, heat oil, add onion and sauté for about 5 minutes. Add cumin, coriander, ginger, garlic, turmeric and pepper, stirring constantly. Simmer for 1 minute, or until spices are fragrant. Add stock, lentils and chopped fresh strawberries. Bring to a boil. Lower heat and simmer, covered, until lentils are tender, about 25 minutes. Serve soup hot with a dollop of Jalapeño Cream 'N Berries and extra cream and berry mixture in side dishes.