Golden Turmeric Lentil Soup with Chutney Crostini and Yogurt

In a large bowl, wash lentils in several changes of water until water runs clear. Drain and set aside.

In a large heavy sauce­pan, cook the onions in the veg­e­table oil over moderate heat, stirring, until softened.

Add garlic to the onions and cook the mixture, stirring for about a minute.

Add cumin and turmeric and cook mixture over low heat, stirring, for one minute.

Add the lentils, chicken broth, 1 1⁄2 cups water, and toma­toes, and simmer the mixture, covered, for 20-25 min. or until the lentils are tender.

In a blender or food processor, puree the mixture in batches, transferring to a serving bowl when pureed. Season with salt and pepper.

For Garnish: Top each crostini with chutney and a dollop of yogurt. To finish, add fresh mint leaves.