Lentil Soup With Minted Yogurt

• 1 12 tablespoons olive oil
• 2 medium onions, chopped
• 2 large carrots, peeled, chopped
• 3 garlic cloves, minced
• 4 teaspoons curry powder
• 1 (16 ounce) package dried lentils
• 9 cups reduced-sodium chicken broth
• pepper
• 1 12 cups low-fat plain yogurt
• 14 cup of fresh mint
• 14 cup fresh cilantro
• 14 cup chopped fresh basil

1. Heat oil in heavy large pot over medium heat.
2. Add onions, carrots and garlic and saute until vegetables begin to soften, about 5 minutes.
3. Add curry, then lentils and stir 2 minutes.
4. Add nine cups of broth and bring to a boil.
5. Reduce heat, cover and simmer until lentils are tender, adding more broth if soup is too thick and stirring occasionally, about 1 hour and 15 minutes.
6. Season with pepper.
7. Whisk yogurt, mint, cilantro, and basil in a small bowl to blend.
8. Season herbed yogurt with pepper.
9. Cover separately and chill.
10. Ladle soup into bowls.
11. Spoon generous dollops of herbed yogurt atop soup and serve.

olive oil, onions, carrots, garlic, curry powder, chicken broth, pepper, lowfat plain yogurt, mint, fresh cilantro, fresh basil

Taken from www.food.com/recipe/lentil-soup-with-minted-yogurt-308378 (may not work)