Thick Indian Lentil Soup - cooking recipe

Ingredients

2 cups dry lentils
3 cups vegetable broth (preferably cauliflower, but any vegetable broth is fine)
4 1/2 cups water
1 large tomatoes
1 garlic clove
3 -4 dates, pitted
3/4 teaspoon ground ginger
1 1/4 teaspoons dry mustard
1 tablespoon cumin
1 tablespoon curry powder
1 1/2 cups evaporated skim milk

Preparation

In medium soup pot, cook lentils in broth and 3 cups water until tender (usually around 35 minutes).
Allow lentils to cool a little, puree them, and return them to the soup pot.
Puree tomato, garlic and dates and add this mixture to the pureed lentils.
Stir in spices and remaining 1 1/2 cups water, and simmer soup slowly for 20 minutes.
Add evaporated skimmed milk, then heat and serve.