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Dice garlic and shallot, saute garlic and then shallot in olive oil for not very long. Add salt and spices to taste, the red lentils, chicken stock, water, and vinegar. Bring to boil, cover and let that simmer for perhaps 10 minutes. Extract into bowl, stir in yoghurt, and serve.
Probably skip the salt if the chicken stock is not reduced sodium. Vegetable stock or just water would also work, but there was chicken stock to be had. Perhaps cut up and add some dried fruit with it? If the yoghurt is runny maybe simmer that down a little on very low heat.
Possibly if one is feeling slightly under the weather and wants something maybe more healthy than other options.
Saute shallot, then ginger and garlic not very long in olive oil and spices. Add tomato, salt, mango, lentils and I did not measure how much water (more than double the volume of the lentils for a soup-like consistency). Cover and let simmer for maybe 10 to 15 minutes. Add white wine vinegar and serve.
Boil the lentils until done, whisk the rest together then add to the lentils.