Creamy Lentil Soup

My boss caught me working one day a couple months ago and decided they want me to do it all the time, so that cut into my ability to post on a regular basis. BUT.. This one is so good over our chilly weekend that I am taking a moment to share it with you.  Creamy, silken, comforting, rich, delicious....

I love beans - and while lentils aren't REALLY beans, you can treat them the same way. And they are FAST!! 30 minutes for dried lentils and it takes all day to prepare dried beans. And they are SO YUMMY!!!

It's the middle of January as I post this and everyone needs something warm to cuddle around.  It'll comfort your pouch AND your soul.


Ingredients


1 Tbsp Oil
1 cup Chopped Onion
2 tsp minced Garlic about 2 cloves
1 tsp Curry Powder
1/2 tsp Ground Ginger
1/4 tsp Chili Powder
1 can (15 oz) Diced Tomatoes with Juice
1 cup Lentils
1 tsp Salt
3 cups Water
1 cup Greek Yogurt
1 tsp Corn Starch


Instructions

• Heat oil in a medium soup pot over medium heat. 
• Add onion and saute until soft, about 5 minutes. 
• Add garlic and saute until fragrant, 1 – 2 minutes.
•  Add spices and saute until fragrant, 30 – 60 seconds.

• Add tomatoes with juice, lentils, salt, and water to the pot and bring to a simmer. 
• Reduce heat to low and cook at a slow simmer until lentils are soft, about 30 minutes. Stir often.

• Once lentils are soft, remove soup from heat and let cool for 5 minutes. 

• While soup is cooling, whisk together yogurt and corn starch in a medium bowl.
• Add about ½ cup of the soup liquid to the yogurt mixture and whisk until smooth.  This is called "tempering". 
• Gently add the yogurt mixture back into the warm soup, whisking until creamy throughout. 
• Serve.