Curried Lentil Soup with Yogurt and Cilantro

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

Ingredients:

1 tablespoon canola oil

1 cup prechopped onion

1 tablespoon minced fresh garlic

1 tablespoon minced peeled fresh ginger

1 1/2 tablespoons curry powder

1/8 teaspoon ground red pepper

3 cups fat-free, lower-sodium chicken broth

1 1/2 tablespoons balsamic vinegar

2 (8-ounce) packages steamed lentils

2 cups fresh baby spinach

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 cup chopped fresh cilantro, divided

1/4 cup plain 2% reduced-fat greek yogurt

Directions:

1. Heat a medium saucepan over medium heat. Add oil to pan; swirl to coat. Add onion; sauté 3 minutes. Add garlic and ginger; sauté 1 minute. Add curry powder and red pepper; cook 30 seconds, stirring constantly. Add broth, vinegar, and lentils. Increase heat to high; bring to a boil. Reduce heat; simmer 5 minutes.
2. Place half of lentil mixture in a blender. Remove center piece of blender lid; secure lid on blender. Place a clean towel over opening in lid. Blend until smooth. Add blended mixture, spinach, salt, and pepper to pan; stir until spinach wilts. Stir in 2 tablespoons cilantro. Serve with yogurt and remaining cilantro.

By RecipeOfHealth.com