Spicy Yellow Soybean, Lentil, and Carrot Curry

Ingredients

• 1 tablespoon olive oil
• 2 1/3 cups finely chopped onion
• 1 tablespoon red curry paste
• 4 cups vegetable broth, divided
• 2 cups finely chopped carrot
• 2 tablespoons minced peeled fresh ginger
• 1/8 teaspoon ground red pepper
• 3 garlic cloves, minced
• 1 cup dried small red lentils
• 1 (15-ounce) can yellow soybeans, rinsed and drained
• 1/3 cup minced fresh cilantro
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 6 tablespoons plain fat-free yogurt
• Fresh cilantro sprigs (optional)

Preparation

1. Heat the oil in a large saucepan over medium-high heat. Add onion; sauté 3 minutes or until tender. Stir in curry paste; cook 1 minute. Add 1/2 cup broth, carrot, ginger, red pepper, and garlic; cook 6 minutes or until carrot is tender, stirring occasionally. Add 3 1/2 cups broth, lentils, and soybeans; bring to a boil. Reduce heat; simmer 10 minutes or until lentils are tender. Stir in cilantro, salt, and black pepper. Divide evenly among 6 bowls; dollop with yogurt. Garnish with cilantro sprigs, if desired.