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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Ingredients:
1 teaspoon olive oil |
1/2 pound dried lentils |
1 cup coarsely chopped onion |
1 teaspoon chili powder |
2 cups peeled, cubed potato |
1/3 cup diced carrot |
1/2 cup chopped 96% fat-free, low-sodium ham |
7 cups water |
1 (14 1/4-ounce) can no-salt-added chicken broth, undiluted |
1 teaspoon dry mustard |
1 teaspoon peeled, grated gingerroot |
1/2 teaspoon ground coriander |
1/2 teaspoon dried thyme |
4 bay leaves |
2 cloves garlic, crushed |
1/4 teaspoon salt |
1/4 teaspoon freshly ground pepper |
1/4 cup plus 3 tablespoons plain nonfat yogurt |
Directions:
1. Heat oil in a large Dutch oven over medium heat until hot. Add lentils, onion, and chili powder; saute 2 minutes or until lentils are golden. Add potato and next 10 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 2 hours, stirring occasionally. Stir in salt and pepper. Remove and discard bay leaves. Ladle soup into individual bowls. Top each serving with 1 tablespoon yogurt.
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