1 medium yellow onion, diced
2 - 3 inches fresh ginger root, peeled and diced (or grated)
6-8 cloves garlic, minced
2 Tbsp olive oil
1 box silken tofu or 12 ounces plain soy milk
6-8 Thai keffir leaves (found at some Asian food markets)
3 Tbsp curry powder
Salt to taste, at least 1/2 tsp if not more
Cook lentils in water until mushy, about 45 minutes. While lentils are cooking, saute onion and ginger in the olive oil for about 5 minutes. Add garlic and saute one or two more minutes. Set aside.
Once lentils are done, add the saute, silken tofu, keffir leaves, pinch sugar, curry powder, and salt to them. Simmer on low until desired consistency is reached. Serve over rice or with some flat bread/naan.