Lentil Soup With Minted Yogurt

broth, lentils, onions, carrots, mint, garlic, curry, basil, cilantro

Ingredients

1 1/2 tablespoons olive oil
2 medium onions, chopped
2 large carrots, peeled, chopped
3 garlic cloves, minced
4 teaspoons curry powder
1 (16 ounce) package dried lentils
9 cups reduced-sodium chicken broth
pepper
topping1 1/2 cups low-fat plain yogurt
1/4 cup fresh mint
1/4 cup fresh cilantro
1/4 cup chopped fresh basil

Directions for Lentil Soup With Minted Yogurt Recipe

Heat oil in heavy large pot over medium heat.
Add onions, carrots and garlic and saute until vegetables begin to soften, about 5 minutes.
Add curry, then lentils and stir 2 minutes.
Add nine cups of broth and bring to a boil. Reduce heat, cover and simmer until lentils are tender, adding more broth if soup is too thick and stirring occasionally, about 1 hour and 15 minutes. Season with pepper.
Whisk yogurt, mint, cilantro, and basil in a small bowl to blend. Season herbed yogurt with pepper. Cover separately and chill.
Ladle soup into bowls. Spoon generous dollops of herbed yogurt atop soup and serve.

Read the full directions on Food.com