You should really wish that your computer screen had Smell-O-Vision because this soup smells divine, and it just so happens to be the perfect bridge food for fall. The ginger and cinnamon remind me of the upcoming pumpkin treats to be had, but it's also light and healthy. This is the kind of food that, when you're heating up the leftovers, everyone will poke their heads in to see what you're eating. I can guarantee that I'll continue making this all throughout the fall and winter because it's so comforting to both body and spirit.
Red lentils might be a little difficult to find, but I found some in a bag in the health/natural foods section of the store. They're so good that I might need to make a trip to Whole Foods to buy some in bulk though.
Curried Red Lentil Soup
Yields 6 servings
1 tablespoon canola oil
1 large onion,chopped
3 cloves garlic,minced
2 tablespoons minced fresh ginger
1 jalapeño pepper, seeded and minced
1 1/2 tablespoons curry powder
1 teaspoons cinnamon
1 teaspoon ground cumin
2 bay leaves
1 1/2 cups red lentils, rinsed and picked over
8 cups reduced-sodium chicken broth (or vegetable broth)
3 tablespoons chopped fresh cilantro, or parsley
2 tablespoons lemon juice
2 tablespoons mango chutney
Salt & freshly ground pepper, to taste
1/3 cup plain nonfat yogurt
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.
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 (or parsley), lemon juice and chutney. Season with salt and pepper. Ladle the soup into bowls and garnish with yogurt.