Creamy Lentil Soup
Creamy Lentil Soup
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READY IN:1hr 20mins |
|
YIELD:1 3/4 quarts. |
UNITS:US |
Ingredients Nutrition
- 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
- Heat oil in a dutch oven over medium heat.
- Add next 3 ingredients; saute 3 minutes.
- Add cumin and curry powder; cook 30 seconds, stirring constantly.
- Add lentils and next 3 ingredients; stir well, and bring to a boil.
- Cover, reduce heat, and simmer 45 minutes or until lentils are tender, stirring occasionally.
- Spoon one-third of mixture into container of an electric blender or food processor; cover and process until smooth.
- Spoon into a large bowl.
- Repeat procedure with remaining lentil mixture.
- Return mixture to pan; cook over medium heat until heated.
- Ladle into soup bowls; top with yogurt.
Creamy Lentil Soup