Curried Lentil Soup with Yogurt and Cilantro

Ingredients

• 1 tablespoon canola oil
• 1 cup prechopped onion
• 1 tablespoon minced fresh garlic
• 1 tablespoon minced peeled fresh ginger
• 1 1/2 tablespoons curry powder
• 1/8 teaspoon ground red pepper
• 3 cups fat-free, lower-sodium chicken broth
• 1 1/2 tablespoons balsamic vinegar
• 2 (8-ounce) packages steamed lentils
• 2 cups fresh baby spinach
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh cilantro, divided
• 1/4 cup plain 2% reduced-fat Greek yogurt

Preparation

1. 1. Heat a medium saucepan over medium heat. Add oil to pan; swirl to coat. Add onion; sauté 3 minutes. Add garlic and ginger; sauté 1 minute. Add curry powder and red pepper; cook 30 seconds, stirring constantly. Add broth, vinegar, and lentils. Increase heat to high; bring to a boil. Reduce heat; simmer 5 minutes.
2. 2. Place half of lentil mixture in a blender. Remove center piece of blender lid; secure lid on blender. Place a clean towel over opening in lid. Blend until smooth. Add blended mixture, spinach, salt, and pepper to pan; stir until spinach wilts. Stir in 2 tablespoons cilantro. Serve with yogurt and remaining cilantro.