Indian Lentils And Rice Soup

• 8 medium green onions, chopped (1/2 cup)
• 1 tablespoon finely chopped gingerroot
• 1/8 teaspoon crushed red pepper flakes
• 2 cloves garlic, finely chopped
• 5 1/4 cups vegetable broth or 5 1/4 cups chicken broth
• 1 1/2 cups dried lentils, sorted and rinsed
• 1 teaspoon ground turmeric
• 1/2 teaspoon salt
• 1 large tomatoes, chopped (1 cup)
• 1/4 cup shredded coconut
• 2 tablespoons chopped of fresh mint or 2 teaspoons dried mint leaves
• 3 cups hot cooked rice
• 1 1/2 cups plain nonfat yogurt

1. Spray 3-quart saucepan with nonstick cooking spray.
2. Cook green onions, gingerroot, red pepper and garlic in saucepan over medium heat 3 to 5 minutes, stirring occasionally, until onions are tender.
3. Stir in 5 cups of the broth, the lentils, turmeric and salt.
4. Heat to boiling; reduce heat.
5. Cover and simmer about 25 to 30 minutes, adding remaining stock if needed, until lentils are tender.
6. Stir in tomato, coconut and mint.
7. Serve over rice with yogurt.

green onions, gingerroot, red pepper, garlic, vegetable broth, dried lentils, ground turmeric, salt, tomatoes, coconut, mint, rice, nonfat yogurt

Taken from www.food.com/recipe/indian-lentils-and-rice-soup-22749 (may not work)