Eastern European Red Lentil Soup

2 T. olive oil
1 large red onion, finely chopped (2 cups)
3 cloves garlic, minced
11/2 cups red lentils
2 T. ground cumin
1 15 oz. can chopped tomatoes, with liquid
1 T. honey
3 bay leaves
1 T. red wine vinegar
1/2 cup soy yogurt

heat oil in a large saucepan over medium heat. Add onion and garlic and sauté 5 minutes, or until soft. Stir in red lentils and cumin and cook 1 minute, or until cumin is fragrant and lentils are coated with oil. Stir in tomatoes with liquid, honey, bay leaves, and 7 cups water. Season with salt and pepper and bring to the boil.

Cover pan, reduce heat to medium-low, and simmer 20 minutes, or until lentils are soft and falling apart, and soup is thick. Add a little water to thin soup, if necessary. Remove bay leaves, stir in vinegar, and serve with dollops of yogurt.