Curried Red Lentil Soup

Serves 6
From Eating Well

*canola oil
*1 large onion, chopped
*3 cloves garlic, minced
*2 tbsp fresh ginger, minced
*1 jalapeno, seeded and minced
*1 1/2 tsp curry powder
*1 1/2 tsp cinnamon
*1 tsp ground cumin
*2 bay leaves
*1 1/2 cups red lentils
*8 cups chicken broth
*3 tbsp fresh cilantro or parsley
*2 tbsp lemon juice
*pepper to taste
*1/3 cup plain nonfat yogurt
*2 tbsp mango chutney

Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring occasionally until softened. Add garlic, ginger, jalapeno, curry, cinnamon, cumin and bay leaves, stirring often, for about 5 minutes more.

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 bay leaves, stir in cilantro and lemon juice. Season with pepper. Ladle soup into bowls and garnish with yogurt and chutney.