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Categories:
olive oil onions carrots garlic curry powder chicken broth pepper low-fat plain yogurt mint fresh cilantro fresh basil
Viewed: 40 - Published at: 6 years agoIngredients
- 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
Method
- Heat oil in heavy large pot over medium heat.
- Add onions, carrots and garlic and saute until vegetables begin to soften, about 5 minutes.
- Add curry, then lentils and stir 2 minutes.
- Add nine cups of broth and bring to a boil.
- 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.
- Season with pepper.
- Whisk yogurt, mint, cilantro, and basil in a small bowl to blend.
- Season herbed yogurt with pepper.
- Cover separately and chill.
- Ladle soup into bowls.
- Spoon generous dollops of herbed yogurt atop soup and serve.
