Curry Lentil Soup

I admit it.  I am a soup junky.  If there's one dish my kids will likely remember me by, it is my soup.  Making soup feeds my soul and has always been a creative outlet for me.  I love the variety of tastes and textures

I can create with just a few different ingredients.  The soup below, however has more than just a few ingredients, but is well with the time.  Serve it with a side of brown rice or nice crusty bread. And by all means, share the recipe if you like it! 

Ingredients

• 1 tablespoon canola oil

• 1 large onion, chopped

• 3 cloves garlic,minced

• 2 tablespoons minced fresh ginger or ginger paste

• 1/2 tsp. cayenne pepper

• 1 1/2 tablespoons curry powder

• 1 teaspoon cinnamon

• 1 teaspoon ground cumin

• 1 1/2 cups red lentils, rinsed and picked over

• 8 cups reduced-sodium chicken broth

• 3 tablespoons chopped fresh cilantro

• Salt & freshly ground pepper, to taste

• 1/3 cup plain nonfat yogurt

Directions

1. Heat oil in a heavy stockpot over medium heat. Add onion and saute until softened, 3 to 5 minutes. Add garlic, ginger, jalapeno, curry powder, cinnamon, cumin and bay leaves and cook, stirring, for about 5 minutes longer.

2. Stir in lentils and broth and bring to a boil. Reduce heat to low and simmer, partially covered, until the lentils are tender, about 45 minutes.

3. Discard bay leaves. Stir in cilantro (or parsley), lemon juice and chutney. Season with salt and pepper. Ladle the soup into bowls and garnish with yogurt.

Makes 8 (1 cup) servings. Per serving: 268 calories; 4 g fat (1 g sat, 2 g mono); 7 mg cholesterol; 40 g carbohydrates; 19 g protein; 16 g fiber; 332 mg sodium; 549 mg potassium.