In a large stock pot on medium-high heat, saute onion and garlic fr a few minutes or until onion is tender and translucent.

Add 5 c. vegetable broth, lentils, brown rice, curry powder, sea salt, crushed red pepper.

Bring to a boil and then reduce to a simmer. Cover and cook for about 20 minutes or until tender.

While the soup is cooking, prepare the meatballs. Preheat the oven to 350 degrees.

Soak breadcrumbs with milk in a small bowl.

In a large bowl, using two forks, combine lamb, almonds, onion, raisins, egg, soaked breadcrumbs, garlic, parsley, cilantro, crushed red pepper salt and pepper.

Form the mixture into 16 nicely sized meatballs.

Heat large oven proof skillet with olive oil. Sear the meatballs on all sides over high heat.

Transfer the skillet to the oven and cook for about 15 minutes or until done through.

While the meatballs are cooking, remove about 1 c. of the lentils & rice mixture and the bay leaves. Set lentils and rice mixture aside. Discard the bay leaves.

Using a immersion blender, blend the soup until smooth. You can also use a food processor or a regular blender. If using a blender, allow the soup to cool for about 5-10 minutes and then blend carefully. No explosions please!! That's why I love my immersion blender.

Once blended and back in the same pot, add the reserved lentils and rice back in for some texture.

Add 2 more cups of vegetable broth, stir and cook for a few minutes more. Keep warm.

Make the yogurt sauce by combining the yogurt, mint, lemon zest, juice, honey, if using and salt.

Serve the soup up with the meatballs and drizzle with the yogurt sauce. Say Grace and enjoy!!