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Lentil Soup is a healthy and tasty soup and easy-to-cook also. This is the low-fat protein-rich recipe. If you are looking to lighten up your meals and do something hot and fresh then this recipe is for you, check out this recipe.
1 tablespoon canola oil
1 large onion, chopped
3 cloves garlic, minced
2 tablespoons minced fresh ginger
1½ tablespoons curry powder
1 teaspoon cinnamon
1 teaspoon ground cumin
2 bay leaves
1½ cups red lentils, rinsed
8 cups reduced-sodium vegetable broth
3 tablespoons chopped fresh cilantro
2 tablespoons lemon juice
2 tablespoons mango chutney
Salt & freshly ground pepper, to taste
⅓ cup plain nonfat yogurt
1. Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add garlic, ginger, jalapeno, curry powder, cinnamon, cumin and bay leaves and cook, stirring often, for about 5 minutes more.
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. Discard bay leaves. Stir in cilantro (or parsley) and lemon juice. Season with pepper.
3. Ladle the soup into bowls and garnish with yogurt and chutney