Ingredients Jump to Instructions ↓

  1. 1 tablespoon canola oil

  2. 1 large onion, chopped

  3. 3 cloves garlic, minced

  4. 2 tablespoons minced fresh ginger

  5. 1 jalapeño pepper seeded and minced

  6. 1 1/2 tablespoons curry powder

  7. 1 teaspoons cinnamon

  8. 1 teaspoon ground cumin

  9. 2 bay leaves

  10. 1 1/2 cups red lentils rinsed and picked over (see Note)

  11. 8 cups reduced-sodium chicken broth

  12. 3 tablespoons chopped fresh cilantro or parsley

  13. 2 tablespoons lemon juice

  14. 2 tablespoons mango chutney

  15. Salt & freshly ground pepper to taste

  16. 1/3 cup plain nonfat yogurt

Instructions Jump to Ingredients ↑

  1. Heat oil in a heavy stockpot over medium heat. Add onion and sauté until softened, 3 to 5 minutes. Add garlic, ginger, jalapeno, curry powder, cinnamon, cumin and bay leaves and cook, stirring, for about 5 minutes longer.

  2. 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.

  3. Discard bay leaves. Stir in cilantro (or parsley), lemon juice and chutney. Season with salt and pepper. Ladle the soup into bowls and garnish with yogurt.

  4. Note: Red lentils are a useful addition to your pantry because they cook in just 10 to 15 minutes. They are excellent in soups, salads and vegetarian stews. You can find them in the natural-foods section of your supermarket or through online sources.


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