Spicy Yellow Soybean, Lentil, And Carrot Curry

• 1 tablespoon olive oil
• 2 1/3 cups finely chopped onion
• 1 tablespoon red curry paste
• 4 cups vegetable broth, divided
• 2 cups finely chopped carrot
• 2 tablespoons minced peeled fresh ginger
• 1/8 teaspoon ground red pepper
• 3 garlic cloves, minced
• 1 cup dried small red lentils
• 1 (15-ounce) can yellow soybeans, rinsed and drained
• 1/3 cup minced fresh cilantro
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 6 tablespoons plain fat-free yogurt
• Fresh cilantro sprigs (optional)

1. Heat the oil in a large saucepan over medium-high heat. Add onion; saute 3 minutes or until tender. Stir in curry paste; cook 1 minute. Add 1/2 cup broth, carrot, ginger, red pepper, and garlic; cook 6 minutes or until carrot is tender, stirring occasionally. Add 3 1/2 cups broth, lentils, and soybeans; bring to a boil. Reduce heat; simmer 10 minutes or until lentils are tender. Stir in cilantro, salt, and black pepper. Divide evenly among 6 bowls; dollop with yogurt. Garnish with cilantro sprigs, if desired.

olive oil, onion, red curry, vegetable broth, carrot, fresh ginger, ground red pepper, garlic, red lentils, yellow soybeans, fresh cilantro, salt, freshly ground black pepper, yogurt, cilantro

Taken from www.myrecipes.com/recipe/spicy-yellow-soybean-lentil-carrot-curry (may not work)