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Curried lentil soup with yoghurt and cilantro

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

Method :

Step 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.

Step 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.

Source: myrecipes.com

Serves : 4

Time :

Swadisth Bhojan – smakelijk eten – Bon appétit – Enjoy your meal