1.Heat oil in large saucepan; cook onion and garlic, stirring, until onion softens. Add cumin, ground coriander and garam masala, stirring, until fragrant. Add carrot; cook, stirring, 2 minutes.
2.Add stock and the water to pan; bring to the boil. Add brown lentils and peas; reduce heat, simmer, uncovered, 40 minutes.
3.Add red lentils; simmer, uncovered, 10 minutes or until tender.
4.Stand soup 10 minutes, then blend or process half the mixture until smooth; stir into remaining soup in pan. Stir in chopped coriander; serve with a dollop of yogurt and sprinkle with extra chopped fresh coriander, if you like.
Garam masala is a blend of spices based on cardamom, cinnamon, coriander, cloves, fennel and cumin, roasted and ground together. It is available from specialty spice shops and major supermarkets.Note