1. Prepare ingredients:
Finely grate the ginger and finely mince the garlic cloves.

2. Combine base:
Place red lentils, dried lupin or soy shreds, grated ginger, garlic, and curry powder into a pot.

3. Simmer:
Pour in the tomato puree and water, stir well, and let it simmer over medium heat for about 15 minutes until the lentils and lupin or soy shreds are tender.

4. Serve:
Season the dal with salt, divide into two bowls, and top each with two tablespoons of unsweetened soy yogurt as a creamy topping. Serve with the naan bread.

Nutrition facts (ca. per serving)

•    Calories: 315 kcal
•    Protein: 26 g
•    Carbohydrates: 37 g
•    Fat: 4 g