Curried Red Lentil Soup

• 1 cup hulled red lentils, rinsed in hot water
• 4 1/2 cups nonfat vegetable stock
• 2 Tbs. nonfat plain yogurt
• 1 tsp. curry powder, or to taste
• 1 tsp. grated fresh ginger, or to taste
• 1/2 tsp. ground cumin, or to taste
• 1/4 tsp. cayenne, or to taste
• 1/2 tsp. onion powder, or to taste
• Shredded coconut as garnish
• Dried peanuts as garnish
• Cilantro leaves as garnish
• Diced red pepper as garnish
• Chutney as garnish
• Raisins as garnish

1. 1.
2. Put lentils and vegetable stock in a large saucepan, and bring to a boil over medium-high heat.
3. Reduce heat to medium, and cook for about 20 minutes, or until lentils are tender.
4. Reduce heat to very low.
5. 2.
6. Put 2 cups lentils and yogurt into blender, and puree until smooth.
7. Recombine with soup in pan, and stir in seasonings.
8. Heat through, and serve, garnishing each portion as desired.

red lentils, nonfat vegetable, yogurt, curry powder, ginger, ground cumin, cayenne, onion powder, coconut, peanuts, cilantro, red pepper, raisins

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