Just a little tip, from me to you: a handful of thick rolled oats (not instant!) is an excellent addition to soups involving lentils. Lately I have been making many pots of soup that combine many lentils -- brown lentils, little tiny dark green lentils, masoor dal (aka red lentils), toor dal, and urad dal -- with oatmeal. (Also with the usual other things: onions, garlic, carrots, cumin, tomato, and a splash of vinegar.) The oatmeal adds body, of course, and retains just enough integrity to provide the tiniest bit of chew. Very nice.
By the way, you should really poke around the site that my "urad dal" links to, because it is full of such fabulous gems of prose as:
For us at Laxmi Toor dal, Picking up each grain is akin to picking up a diamond from a mine. Only the best Toor produce is acquired through our in-house international trading house. It is subsequently checked at our laboratory before the processing stage. It is the sheer expertise to identify and consistently procure the best grains from around the world, which leads us to offer an unmatched assurance of superior taste and nourishment in each grain that we produce.