Creamy Lentil Soup - cooking recipe

Ingredients

1 tsp. oil
3/4 c. onion, chopped
1 Tbsp. ginger root, peeled and minced
2 large cloves garlic, minced
1 tsp. ground cumin
1 tsp. curry powder
1 c. dried pink lentils
1/2 tsp. salt
3 (13 3/4 oz. cans) no-salt chicken broth
1 (14 oz.) can no-salt stewed tomatoes, undrained
1/4 c. plus 3 Tbsp. plain nonfat yogurt

Preparation

Heat oil in a Dutch oven over medium heat.
Add next 3 ingredients; saute 3 minutes.
Add cumin and curry powder; cook 30 seconds, stirring constantly.
Add lentils and next 3 ingredients; stir well and bring to a boil.
Cover, reduce heat and simmer 45 minutes or until lentils are tender, stirring occasionally.
Spoon 1/3 of mixture into electric blender or food processor, cover and process until smooth.
Repeat with remaining lentil mixture.
Return mixture to pan; cook over medium heat until heated.
Spoon into soup bowls and top with yogurt.