Just the smell of this soup is intoxicating. There is so much warm spiciness and flavor that you don't even realize just how healthy this soup is for you.
Recipe byTessa Arias
1large onion, chopped
2tablespoonsminced fresh ginger
1jalapeño pepper, seeded and minced
1 1/2tablespoonscurry powder
1 1/2cupsred lentils, rinsed and picked over
8cupsreduced-sodium chicken broth
3tablespoonschopped fresh cilantro, or parsley
2tablespoonsmango chutney (optional - I did not use)
Salt & freshly ground pepper, to taste
1/3cupplain nonfat yogurt
Heat the oil in a heavy stockpot or Dutch oven over medium heat. Add the onion and sauté until softened, 3 to 5 minutes. Add the garlic, ginger, jalapeno, curry powder, cinnamon, cumin and bay leaves and cook, stirring, for about 5 minutes longer.
Stir in the lentils and broth and bring to a boil. Reduce the heat to low and simmer, partially covered, until the lentils are tender, about 40 minutes.
Discard the bay leaves. Stir in the cilantro (or parsley), lemon juice and chutney. Season with salt and pepper. Ladle the soup into bowls and garnish with the yogurt.