Red Lentil and Tomato Soup

Heat oil in a large pan or Dutch oven. Add chopped onion and garlic, and cook over low heat for about 5 minutes, stirring occasionally. Stir in cumin, coriander, chopped tomatoes and lentils. Cook for another 5 minutes, stirring constantly. Add vegetable or chicken broth and bring to a boil. Reduce to a medium heat and simmer gently for 25 to 30 minutes, until lentils are soft. Season with salt and pepper.

May be prepared in advance to this point; reheat gently before serving. Ladle soup into 4 bowls and garnish with a spoonful of sour cream.