1 (14 1/4-ounce) can no-salt-added chicken broth, undiluted
1 teaspoon dry mustard
1 teaspoon peeled, grated gingerroot
1/2 teaspoon ground coriander
1/2 teaspoon dried thyme
4 bay leaves
2 cloves garlic, crushed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup plus 3 tablespoons plain nonfat yogurt
How to Make It
Heat oil in a large Dutch oven over medium heat until hot. Add lentils, onion, and chili powder; saute 2 minutes or until lentils are golden. Add potato and next 10 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 2 hours, stirring occasionally. Stir in salt and pepper. Remove and discard bay leaves. Ladle soup into individual bowls. Top each serving with 1 tablespoon yogurt.
Oxmoor House Cooking Light Collection
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