Creamy Lentil Soup - cooking recipe

Ingredients

1 teaspoon vegetable oil
3/4 cup onion, chopped
1 tablespoon gingerroot, peeled and minced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon curry powder
1 cup dried pink lentils
1/2 teaspoon salt
3 (13 3/4 ounce) cans no-salt-added chicken broth
1 (14 1/2 ounce) can no-salt-added stewed tomatoes, undrained
7 tablespoons 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 one-third of mixture into container of an electric blender or food processor; cover and process until smooth.
Spoon into a large bowl.
Repeat procedure with remaining lentil mixture.
Return mixture to pan; cook over medium heat until heated.
Ladle into soup bowls; top with yogurt.