CURRIED LENTIL SOUP

Ingredients

• 1 tbsp canola oil
• 1 cup finely chopped onion
• 1 clove garlic, finely chopped
• 2 tsp curry powder
• 3/4 tsp cumin
• 3/4 tsp coriander
• 4 cups (1 L) canned chicken or vegetable broth
• 1 cup dry white wine or canned chicken broth
• 1 cup diced carrots
• 1 cup diced celery
• 3/4 cup dried green lentils, rinsed and drained
• 1 tsp salt
• 1/4 cup chopped fresh cilantro
• Yogurt, optional*

Directions

1. Heat oil in a Dutch oven over medium heat. Add onion and garlic; sauté until onion is softened, about 5 minutes.
2. Stir in curry powder, cumin and coriander; cook, stirring, for 1 minute.
3. Stir in broth, wine, carrots, celery, lentils and salt. Bring to a boil.
4. Reduce heat; cover and simmer, stirring occasionally, until lentils and carrots are tender, about 35 minutes. Stir in cilantro. Serve topped with a drizzle of yogurt.