Ingredients

• 1 Tbsp Oil
• 1 cup Chopped Onion
• 2 tsp Minced Garlic about 2 cloves
• 1 tsp Curry Powder
• ½ tsp Ground Ginger
• ¼ tsp Chili Powder
• 15 oz Diced Tomatoes with Juice
• 1 cup Lentils
• 1 tsp Salt
• 3 cups Water
• 1 cup Nancy’s Organic Greek Yogurt
• 1 tsp Corn Starch

Instructions

1. 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.
2. 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.
3. 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.
4. Add about ½ cup of the soup liquid to the yogurt mixture and whisk until smooth. Gently add the yogurt mixture back into the warm soup, whisking until creamy throughout. Serve.