First, rinse the lentils well and soak them in water until ready to cook.

In a large pot, heat olive oil and sauté the onions until golden brown.

Add the ginger, turmeric, garlic, and green chili peppers. Stir, then add the spices.

Add the tomatoes and tomato sauce. Stir, then pour in enough hot water to fill half the pot. Add more water as needed during cooking.

Add the diced potatoes, stir, and let the mixture come to a boil.

Drain the soaked lentils well and add them to the pot with the other ingredients. Cover and cook on low heat until everything is tender.

Once the lentils and potatoes are fully cooked, use an immersion blender to blend the soup until smooth.

In a small skillet, heat a little olive oil and sauté 3 crushed garlic cloves with a little chopped cilantro until the garlic turns golden. Immediately pour this mixture over the lentil soup—this step is called 'tadka.' Serve with white rice or bread.