Curried Red Lentil Soup
1 tablespoon oil
1 large onion, shopped
2 gloves garlic, minced
2 tablespoons minced fresh ginger
1 jalapeno pepper, seeded and minced
1 1/2 tablespoons curry powder
1 teaspoon cinnamon
1 teaspoon ground cumin
2 bay leaves
1 1/2 cups red lentils, rinsed
8 cups reduced sodium chicken broth
3 tablespoon chopped fresh cilantro
2 tablespoon lemon juice
2 tablespoon mango chutney
salt & pepper ground pepper, to taste
1/3 cup plain Greek yogurt
Heat oil in heavy stock-pan over medium heat. Add onion and saute until softened, 3-5 minutes. Add garlic, ginger, jalapeno, curry powder, cinnamon, cumin and bay leaves and cook, stirring for about 5 minutes.
Stir in lentils and broth and bring to a boil. Reduce heat to low and simmer, partially covered until the lentils are tender, about 45 minutes.
Discard the bay leaves. Stir in cilantro, lemon juice and chutney. Season with salt and pepper. Ladle the soup into bowls and garnish with yogurt.