4 Saute onions until lightly browned. Add salt and pepper, curry powder or cumin to taste, a couple dashes of cinnamon, and some ground ginger (optional). Add in 3-4 cloves chopped garlic or to taste. Throw in peeled and chopped sweet potato-the smaller the size the faster it cooks-and a cup red lentils. Cover with chicken/veg broth by about 2 inches. Simmer for about 10 minutes or until potato is cooked through. Optional: Puree half soup in blender (be careful) and add back to pot. If soup becomes too thick just add more broth. Stir in a big handful of plumped raisins (just let them soak in hot tap water while the soup cooks) and top with sliced or chopped toasted almonds. Yum.