Spicy Yellow Soybean Lentil Carrot Curry

• 1 tablespoon olive oil
• 2 13 cups finely chopped onions
• 1 tablespoon red curry paste
• 4 cups vegetable broth, divided
• 2 cups finely chopped carrots
• 2 tablespoons minced peeled fresh ginger
• 18 teaspoon ground red pepper
• 3 garlic cloves, minced
• 1 cup dried small red lentil
• 1 (15 ounce) canyellow soybeans, rinsed and drained
• 13 cup minced fresh cilantro
• 14 teaspoon salt
• 14 teaspoon fresh ground black pepper
• 6 tablespoons plain fat-free yogurt
• fresh fresh cilantro stem (optional)

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

olive oil, onions, red curry, vegetable broth, carrots, fresh ginger, ground red pepper, garlic, red lentil, canyellow soybeans, fresh cilantro, salt, ground black pepper, yogurt, cilantro stem

Taken from www.food.com/recipe/spicy-yellow-soybean-lentil-carrot-curry-406635 (may not work)