Curried Lentil Soup - cooking recipe

Ingredients

3 tablespoons vegetable oil
1 large onion, peeled, diced
3 celery ribs, diced
3 carrots, diced
4 garlic cloves, chopped
2 tablespoons curry powder
1/2 teaspoon cayenne pepper
1 1/2 cups green lentils
1 cinnamon stick
28 ounces diced tomatoes with juice
7 cups chicken stock (or a combo) or 7 cups water (or a combo)
1 teaspoon salt (or to taste)
1/2 teaspoon fresh ground pepper (or to taste)
1 cup plain yogurt
1/2 cup parsley or 1/2 cup coriander, chopped

Preparation

In a large soup pot heat oil.
Add onion, celery, carrots and garlic; stirring often, cook the vegetables, about 10 minutes or until softened.
Add curry powder and cayenne pepper: cook, stirring about 2 minutes.
Stir rinsed and drained lentils into vegetable mixture.
Add cinnamon stick, tomatoes and stock.
Bring mixture to boil. Reduce heat and simmer, partially covered, about 1 hour or until lentils are soft.
Remove cinnamon stick. Add salt and pepper.
Using immersion blender, puree some of the soup, leaving some of it chunky.
Garnish each bowl with a dollop of yogurt and chopped parsley.