Curried Lentil Soup

• 3 tablespoons vegetable oil
• 1 large onion, peeled, diced
• 3 celery ribs, diced
• 3 carrots, diced
• 4 garlic cloves, chopped
• 2 tablespoons curry powder
• 1/2 teaspoon cayenne pepper
• 1 1/2 cups green lentils
• 1 cinnamon stick
• 28 ounces diced tomatoes with juice
• 7 cups chicken stock (or a combo) or 7 cups water (or a combo)
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon fresh ground pepper (or to taste)
• 1 cup plain yogurt
• 1/2 cup parsley or 1/2 cup coriander, chopped

1. In a large soup pot heat oil.
2. Add onion, celery, carrots and garlic; stirring often, cook the vegetables, about 10 minutes or until softened.
3. Add curry powder and cayenne pepper: cook, stirring about 2 minutes.
4. Stir rinsed and drained lentils into vegetable mixture.
5. Add cinnamon stick, tomatoes and stock.
6. Bring mixture to boil. Reduce heat and simmer, partially covered, about 1 hour or until lentils are soft.
7. Remove cinnamon stick. Add salt and pepper.
8. Using immersion blender, puree some of the soup, leaving some of it chunky.
9. Garnish each bowl with a dollop of yogurt and chopped parsley.

vegetable oil, onion, celery, carrots, garlic, curry powder, cayenne pepper, green lentils, cinnamon, tomatoes, chicken stock, salt, fresh ground pepper, plain yogurt, parsley

Taken from www.food.com/recipe/curried-lentil-soup-148528 (may not work)