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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Ingredients:
1 teaspoon vegetable oil |
3/4 cup onion, chopped |
1 tablespoon gingerroot, peeled and minced |
2 cloves garlic, minced |
1 teaspoon ground cumin |
1 teaspoon curry powder |
1 cup dried pink lentils |
1/2 teaspoon salt |
3 (13 3/4 ounce) cans no-salt-added chicken broth |
1 (14 1/2 ounce) can no-salt-added stewed tomatoes, undrained |
7 tablespoons plain nonfat yogurt |
Directions:
1. Heat oil in a dutch oven over medium heat.
2. Add next 3 ingredients; saute 3 minutes.
3. Add cumin and curry powder; cook 30 seconds, stirring constantly.
4. Add lentils and next 3 ingredients; stir well, and bring to a boil.
5. Cover, reduce heat, and simmer 45 minutes or until lentils are tender, stirring occasionally.
6. Spoon one-third of mixture into container of an electric blender or food processor; cover and process until smooth.
7. Spoon into a large bowl.
8. Repeat procedure with remaining lentil mixture.
9. Return mixture to pan; cook over medium heat until heated.
10. Ladle into soup bowls; top with yogurt.
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