We eat this soup often at our house. To make it creamy, without using any dairy products, I soak cashews, right in blender, while preparing the soup. Then I blend them to a thick cream before adding the soup to the blender. You can also use homemade almond milk, or regular cream or yogurt, for that matter. I like to set aside some tomatoes and add them, uncooked, at the very end, to give the soup a brighter tomato taste. Be sure to use a high quality kala jeera for this; I prefer what Penzeys sells to those at my local Indian grocer, which tends to be more bitter. The red lentils give the soup a good protein boost, so with freshly cooked roti and a green salad, it makes a great weeknight dinner. The soup keeps well in the fridge for a few days, and freezes beautifully, too. Wait until just before serving, however, to make the tadka. Enjoy! ;o)

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