Yield: 4 servings
Preparation time: 30 minutes
Cook time: 30 minutes
Total time: 1 hour
Ingredients:
· 1.5 cups red lentils, dry
· 1 teaspoon minced garlic
· 1 teaspoon curry powder
· 1 tablespoon canola oil
· ½ cup chopped onion
· 2 tablespoons chopped celery leaves and/or celery
· 1 tablespoon minced garlic
· 1 teaspoon curry powder
· 4 cups low-sodium vegetable broth
· 3 apples, grated
· ½ cup carrot, grated
· 4 tablespoons nonfat yogurt, plain
Directions:
1. Cook red lentils according to pulse cooking instructions. Add garlic and curry powder to cooking water. Drain.
2. Add oil in a pot over medium heat. Add garlic, onion and celery. Sauté until onion is soft, about 3 minutes.
3. Add curry powder. Sauté for 1 minute more, stirring constantly.
4. Add vegetable broth, carrot and apple. Bring to a boil. Reduce heat to low and simmer for 10 minutes.
5. Add lentils to soup and stir to combine.
6. Serve with a tablespoon of nonfat yogurt